FOURTH OF JULY PARFAITS

8 ounces cream cheese, at room temperature
6 tablespoons powdered sugar
1 cup whipping cream
1 to 2 teaspoons fresh lemon juice, to taste
1 pint fresh blueberries, lightly sprinkled with sugar
1 pint fresh red raspberries, lightly sprinkled with sugar
fresh mint leaves or lemon balm for garnish

In a medium bowl, place the cream cheese and powdered sugar. Whip with an electric mixer until fluffy. Slowly add whipping cream a little at a time. Continue beating until the cream is incorporated and mixture is fluffy. Add lemon juice, to taste.

To assemble parfaits, use parfait glasses, tall wine glasses or champagne flutes. Spoon 1-inch of blueberries into glass, top with a dollop of cream, then spoon 1-inch of raspberries on top, followed by another dollop of cream. Spoon another layer of blueberries, another dollop of cream and top the parfait with a spoonful of red raspberries. Garnish with mint or lemon balm.

Servings: 6
Source: Gingerich Farms