Frosty Raspberry Parfaits

• 4 cups fresh or frozen raspberries, thawed, divided
• 4 egg yolks, lightly beaten
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• Additional fresh raspberries, optional

1. Place 2 cups raspberries in a food processor; cover and process until blended. Press through a fine mesh strainer; discard seeds and pulp.
2. In a small saucepan, combine egg yolks and sugar; stir in raspberry puree until smooth. Cook and stir over medium heat until mixture reaches at least 160u0b0 and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Transfer to a bowl. Refrigerate until chilled.
3. Fold in whipped cream. Coarsely mash remaining raspberries. In six freezer-proof parfait glasses, layer 1 tablespoon mashed berries and 1/4 cup cream mixture. Repeat layers. Cover and freeze for 6 hours or overnight. Garnish with additional raspberries if desired.

frozen raspberries, egg yolks, sugar, vanilla, heavy whipping cream, fresh raspberries

Taken from www.tasteofhome.com/recipes/frosty-raspberry-parfaits/ (may not work)