{"id":192,"date":"2013-03-25T13:49:00","date_gmt":"2013-03-25T19:49:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/03\/25\/berry-berry-parfaits"},"modified":"2013-03-25T13:49:00","modified_gmt":"2013-03-25T19:49:00","slug":"berry-berry-parfaits","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=192","title":{"rendered":"Berry Berry Parfaits"},"content":{"rendered":"<p>Even though right now you can&#8217;t always get the fresh berries this is great with frozen ones.<\/p>\n<p><\/p>\n<div style=\"color:#222222;font-size:12pt;font-weight:bold;margin:0 0 0 .375in;\">Ingredients:<\/div>\n<div style=\"font-size:12pt;margin:0 0 0 .375in;\"><\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1 (10-ounce) package frozen raspberries, thawed<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1\/4 cup granulated sugar<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">2 tablespoons cornstarch<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">2 cups frozen sliced strawberries, thawed<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">2 teaspoons lemon juice<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1 quart vanilla ice cream<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">1 cup sour cream<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\">6 sprigs fresh mint, optional for garnish<\/div>\n<div style=\"font-size:12pt;margin:0 0 0 .375in;\"><\/div>\n<div style=\"color:#222222;font-size:12pt;font-weight:bold;margin:0 0 0 .375in;\">Step-by-Step:<\/div>\n<div style=\"color:#222222;font-size:12pt;margin:0 0 0 .375in;\"><\/div>\n<ol style=\"direction:ltr;font-size:12pt;margin-bottom:0;margin-left:.375in;margin-top:0;unicode-bidi:embed;\" type=\"1\">\n<li style=\"color:#222222;margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:12pt;\">\ufeffDrain raspberries,      reserving syrup. Combine the reserved syrup with enough water to measure 1      cup.<\/span><\/li>\n<li style=\"color:#222222;margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:12pt;\">\ufeffCombine      granulated sugar and cornstarch in a medium saucepan and mix well. Stir in      raspberry syrup mixture and sliced strawberries.<\/span><\/li>\n<li style=\"color:#222222;margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:12pt;\">\ufeffCook      mixture over medium heat, stirring continually, until thickened. Remove      from heat. Stir in raspberries and lemon juice. Chill, covered, in the      refrigerator for 30 minutes.<\/span><\/li>\n<li style=\"color:#222222;margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:12pt;\">\ufeffReserve      6 tablespoons of the raspberry sauce.<\/span><\/li>\n<li style=\"color:#222222;margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:12pt;\">Spoon      one-third of remaining raspberry sauce into bottom of 6 parfait or sundae      glasses. Top each with a scoop of ice cream. Add a second layer of      raspberry sauce and top with the sour cream. Spoon remaining raspberry      sauce over sour cream and top with a second scoop of ice cream.<\/span><\/li>\n<li style=\"color:#222222;margin-bottom:0;margin-top:0;vertical-align:middle;\"><span style=\"font-size:12pt;\">\ufeffDrizzle      parfaits with reserved raspberry sauce. Garnish with mint, if desired<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Even though right now you can&#8217;t always get the fresh berries this is great with frozen ones. Ingredients: 1 (10-ounce) package frozen raspberries, thawed 1\/4&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-192","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-36","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=192"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/192\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}