Lemon-Cranberry Yogurt Parfait

4 portions

    • 1/4 cup The Perfect Purée Cranberry Puree,  thawed
    • 1 cup heavy cream, chilled
    • 1 cup 2% Greek-style plain yogurt
    • 1/4 cup unflavored gelatin
    • 1 tsp. water
    • 1 tbsp. fresh lemon juice
    • 1 tbsp. finely grated lemon zest
    • 3 tbsp. confectioners’ sugar
1. In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm.
2. Add the yogurt and beat just until combined.
3. Transfer half of the mixture to another bowl and fold in Cranberry.
4. In a small microwave safe bowl, sprinkle the gelatin over the water, and let stand until softened, about 1 minute.
5. Microwave the gelatin at high power for 5 seconds, just until melted.
6. Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest, and confectioners’ sugar and beat at medium speed just until combined.
7. Refrigerate for 20 minutes before serving.
Serving Suggestions:
Spoon half of the lemon cream into 4 wine glasses and top with half of the cranberry cream.