Strawberry Cream Parfait
One 1lb bag of frozen, unsweetened strawberries, thawed
2 Tbsp sour cream
1 scant cup chilled heavy whipping cream
Meyer Lemon Dolcetini, coarsely broken
- In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.
- Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken cookies.
- Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture.
Original recipe found at foodnetwork.com