Layers of lemon cream, fresh blueberries and butter-nut crunch create an incredible summertime dessert.
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Butter Nut Crunch
2 tablespoons Land O Lakes® Butter
1/4 cup firmly packed brown sugar
1/3 cup slivered almonds, coarsely chopped
1/4 cup uncooked old-fashioned oats
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1/2 cup lemon curd
1 pint fresh blueberries
*Substitute pecans or walnuts.
**Substitute fresh raspberries or small blackberries.
Line 15x10x1-inch baking pan with aluminum foil; set aside.
Melt butter in 10-inch skillet until sizzling; add brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or until bubbling. Add almonds and oats; stir. Pour into prepared pan; cool completely. Break into chunks; store in container with tight-fitting lid until ready to assemble parfaits.
Beat whipping cream in chilled bowl until soft peaks form, scraping bowl often. Add lemon curd; continue beating until stiff peaks form.
Assemble each parfait by layering 1/2 cup lemon cream, 1/3 cup berries and 2 heaping tablespoons butter-nut crunch into dessert glasses.
Prepare up to 1 hour ahead. Cover each glass with plastic food wrap; refrigerate.