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Associa Family Cookbook Volume III | 63 A S S O C I A N E W Y O R K 1. Make the filling layer by combining the raspberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice in a glass bowl. Repeat the process in a separate bowl with the blueberries, ¼ cup of sugar, and 1 tablespoon of lemon juice. 2. Gently press the berries in each bowl with a masher to release some juices. Cover tightly with plastic wrap and let bowls sit in the refrigerator for at least 2 hours. 3. Then, in the bowl of an electric mixer with a wire whisk, beat heavy cream, cream cheese, and powdered sugar until it turns to stiff peaks and set aside. 4. Meanwhile, make the crisp layer by preheating oven to 350°F. 5. Combine flour, brown sugar, and butter in a medium bowl. Use a pastry blender, two forks, or a food processor until it looks like coarse crumbs. Mix in oats and cinnamon. 6. Spread mixture in a pie pan and bake for about 10 minutes, until just brown and crumbly. 7. Assemble the parfaits by placing about 3 tablespoons of raspberries and some juice in the bottom of 6, 6-oz serving cups. 8. Add ¼ cup of the whipped cream mixture to each and smooth the tops. Place about 2 tablespoons of crisp on top, then about 3 tablespoons of blueberries. Repeat with another whipped cream layer and serve. Fillings Layer 1 cup raspberries 2 Tbsp + ¼ cup sugar, divided 2 Tbsp lemon juice, divided 1 cup blueberries 1½ cups heavy cream 3 oz cream cheese ¼ cup powdered sugar Crisp Layer ¹ ³ cup flour ¹ ³ cup light brown sugar 3 Tbsp butter ¼ cup rolled oats/regular oatmeal ¼ tsp cinnamon ingredients directions BREAKFAST S E R V E S 6 Berry Parfait

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