Lucia Cranberry Parfait - cooking recipe

Ingredients

1/2 c. cranberries or lingonberries
1 Tbsp. water
3/4 c. frozen egg product, thawed
1/4 c. sugar
2 Tbsp. water
additional berries (optional)
mint leaves
1 1/4 c. whipping cream

Preparation

In a blender container or food processor bowl, combine 1/2 cup berries and 1 tablespoon of water.
Cover and blend or process until pureed.
In large mixer bowl, beat egg product, sugar and 2 tablespoons water on high speed of electric mixer until mixture is slightly thickened and fluffy (about 8 minutes).
Set aside.
In small bowl, beat whipping cream until soft peaks form.
Fold egg mixture into whipped cream.
Fold pureed fruit just until marbled. Pour mixture into 8 x 8 x 2-inch baking dish.
Cover and freeze 1 1/2 to 2 hours or until 1-inch of mixture around the edge is icy, stirring gently after 1 hour.
Stir gently and spoon into dessert dishes.
Makes 6 to 8 servings.