I found this recipe a loooong time ago and it's been sitting in my "To Make" cooking folder ever since.
I felt like trying out something new today, so this was the lucky recipe!
Maple Blueberry Lemon Parfait
3 1/2 cups blueberries
3/4 cup pure maple syrup
1 cup chilled heavy cream
1 tsp lemon juice (I like more of a lemon flavor, so I used 2 tsp. in mine)
1 - 2 cups crushed ginger snaps, coarsely crumbled
1. Cook 2 1/4 cups blueberries with 1/2 cup maple syrup in a saucepan over med heat, stirring occasionally - until blueberries have burst (anywhere from 3-10 min). Cool in an ice bath, stirring occasionally. (I transferred the mixture to a bowl, with I set inside a bigger bowl full of ice water)
2. While blueberry mixture is cooling, beat the heavy cream with remaining 1/4 cup maple syrup in your Kitchenaid (or other electric mixer) until is just holds stiff peaks.
3. Stir lemon juice and remaining 1 1/4 cup blueberries into cooled blueberry-maple mixture.
4. Alternate layers of blueberry mixture, crumbled cookies, and whipped cream.
There are so many variations you can take on this recipe. I decided to try it out as is, but in the future I will probably use Chobani yogurt or something instead of the whipped cream! You can spread this out into 6 different parfait cups or put it in a big mason jar to deliver to a friend.
If you try it out, let me know what you think.
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