Lemon-Raspberry Parfaits

 

1

pint (2 cups) vanilla fat-free ice cream

1/4

cup lemon curd (from a jar) or lemon pie filling (from 15.75-oz can)

2

tablespoons lemon juice

1 1/4

cups frozen (thawed) fat-free whipped topping

1

cup fresh or frozen (thawed) unsweetened raspberries

• 1 Line cookie sheet with waxed paper. With 1-inch diameter ice cream scoop, scoop 24 balls of ice cream onto cookie sheet. Freeze while making lemon mixture.
• 2 In small bowl, mix lemon curd and lemon juice until smooth. Fold in 1 cup of the whipped topping. Chill until serving time.
• 3 To serve, place 3 ice cream balls in each of 4 (6-oz) stemmed parfait glasses. Top with half of lemon mixture and raspberries. Repeat layers. Top each with 1 tablespoon remaining whipped topping. Garnish with lemon peel strips.