Lucia Cranberry Parfait

• 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

1. In a blender container or food processor bowl, combine 1/2 cup berries and 1 tablespoon of water.
2. Cover and blend or process until pureed.
3. 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).
4. Set aside.
5. In small bowl, beat whipping cream until soft peaks form.
6. Fold egg mixture into whipped cream.
7. Fold pureed fruit just until marbled. Pour mixture into 8 x 8 x 2-inch baking dish.
8. 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.
9. Stir gently and spoon into dessert dishes.
10. Makes 6 to 8 servings.

cranberries, water, frozen egg, sugar, water, additional berries, mint, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316107 (may not work)