Neely's Berry Parfait

• 6 ounces frozen raspberries, thawed
• 6 ounces frozen blueberries, thawed
• 6 ounces frozen black berries, thawed
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 6 ounces frozen raspberries, thawed
• 2 tablespoons sugar
• 1 1/2 cups heavy cream
• 2 tablespoons sugar

1. Add 6 ounces raspberries, blueberries, blackberries, sugar, and lemon juice to medium bowl.
2. Stir well to incorporate.
3. Allow the berry mixture to sit at room temperature for 30 minutes.
4. Puree:
5. Add 6 ounces of raspberries to a food processor along with 2 tablespoons sugar.
6. Puree until smooth.
7. Remove the raspberry puree to a bowl, cover with plastic wrap, and let chill in the refrigerator.
8. Whipped cream:
9. Whip the heavy cream with a hand mixer until frothy and thick.
10. Add the sugar and continue to beat until medium peaks appear.
11. Gently fold in the raspberry puree until blended.
12. To serve, add a spoonful of the heavy cream to the bottom of an old fashioned glass, top with a spoonful of fruit, and sprinkle with a handful of granola.
13. Repeat the layering once more.
14. Top with a small spoonful of the cream and a few berries on top.
15. Repeat with the remaining glasses and ingredients.

frozen raspberries, frozen blueberries, black berries, sugar, lemon juice, frozen raspberries, sugar, heavy cream, sugar

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-berry-parfait-recipe.html (may not work)