Ingredients:
- ● 1 jar Bonne Maman Blueberry Pie Filling
- ● ¾ Cup cold Heavy Cream
- ● 8 oz Cream Cheese, room temperature
- ● 2 Tbsp Full-Fat Sour Cream or Whole-Milk Greek Yogurt
- ● ½ Cup Granulated Sugar
- ● 1 tsp Vanilla Bean Paste or Extract
- ● 1 tsp Lemon Juice
- ● 1 tsp Lemon Zest
Prep time: 15 min | Yield: 4 parfaits | Chill time: 3–5 hours or overnight
Directions:
In the bowl of a stand-up mixer, add room temperature cream cheese, sour cream, sugar, vanilla extract, lemon juice, and lemon zest. Mix on medium speed until smooth.
In another bowl with a hand mixer or stand-up mixer, whip the heavy cream until stiff peaks form.
Next, gently fold whipped cream into cream cheese mixture until fully incorporated.
In either a small glass, a 13 oz jar, or a cup, spoon enough of the cheesecake filling to ¼ of the height of your selected container. Next, add an equal amount of Bonne Maman Blueberry Pie Filling. Repeat with cheesecake filling and then again with blueberry filling. To the top, pipe or dollop with cheesecake filling to create a decorative topping. You will use about ½ cup of blueberry filling and about ½ cup of cheesecake filling for each parfait.
Place parfaits in the refrigerator for at least 3–5 hours to chill before serving.
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