Raspberry & Cream Parfaits
 Piled high with fresh raspberries and boozy whipped cream, these raspberry parfaits make a light and elegant dessert. Ingredients 4 oz cream cheese, at room temperature 2 tablespoons orange- or almond-flavored liqueur, such as Grand Marnier or Amaretto (see note) ½ cup sugar ½ cup heavy cream 3 cups fresh raspberries 4 small sprigs mint, for garnish 4 oz cream cheese, at room temperature 2 tablespoons orange- or almond-flavored liqueur, such as Grand Marnier or Amaretto (see note) ½ cup sugar ½ cup heavy cream 3 cups fresh raspberries 4 small sprigs mint, for garnish Instructions Have 4 wineglasses or glass dessert cups at hand. Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl. Add the heavy cream and start beating on low speed (so it doesn't splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes. Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve. Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving. Note: It's okay to leave out the liqueur if you are avoiding alcohol. Have 4 wineglasses or glass dessert cups at hand. Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl. Add the heavy cream and start beating on low speed (so it doesn't splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes. Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve. Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving. Note: It's okay to leave out the liqueur if you are avoiding alcohol. Nutrition Information Powered by Per serving (4 servings) Calories: 375 Fat: 21 g Saturated fat: 12 g Carbohydrates: 42 g Sugar: 34 g Fiber: 6 g Protein: 3 g Sodium: 117 mg Cholesterol: 72 mg Per serving (4 servings) Calories: 375 Fat: 21 g Saturated fat: 12 g Carbohydrates: 42 g Sugar: 34 g Fiber: 6 g Protein: 3 g Sodium: 117 mg Cholesterol: 72 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.