Lemon Mousse Berry Parfaits

Lemon Mousse Berry Parfaits

Celebrate Fourth of July with this festive red, white and blue parfaits. In partnership with Mother Thyme.


Half pint heavy whipping cream

4 ounces cream cheese, softened

1/2 cup condensed milk

1/4 cup fresh lemon juice (from about 2 lemons)

Zest from one lemon

1 cup fresh blueberries

1 cup fresh strawberries, sliced


Using an electric mixer, whip heavy cream on high until stiff peaks form. Scoop into a small bowl and set aside.

Using an electric mixer mix cream cheese, condensed milk, lemon juice and zest until smooth and creamy.

Fold in whipped cream. Cover and chill for about 30 minutes.

Mix berries together in a bowl and set aside.

Place shortbread cookies in a resealable bag and crush using a mallet or rolling pin.

To assemble, scoop desired amount of lemon mousse in bowl, top with some of the shortbread crumbles then berries. Repeat layer.

Depending on the size of the serving bowl or jars you use, you may need to repeat layers more.

You can make this in a large trifle serving bowl or in individual mason jars. Making them in mason jars, you can keep them covered and refrigerated until ready to serve. If you are heading to a picnic, they'll stay cool in the cooler until you are ready to take them out. Using mason jars make them easy, portable desserts. If you are entertaining, a fun way to serve dessert to your guests is fill up a large metal bucket with ice, and place the mason jars in the ice to keep cool. Everyone can grab a mason jar when they are ready to enjoy this yummy dessert.