Summer's finally here and with it comes the expectation of fruit desserts. Gluten-free pies are always somewhat of a challenge especially if traditional pie making was never your strong suit. Not to worry, the perfect alternative is a spectacular fruit parfait! Perfect for any dining occasion from the most elegant to a casual barbecue, these delicious desserts boast the best of summer fruit without the hassle of making a gluten-free crust. Very simply, they are pie fillings layered in a glass with fruit and flavored cream toppings. The following recipes are variations of this theme and are all out of this world!

Lemon Raspberry Pudding Parfait

Serves 4

• 2 large egg yolks
  
• 1 large egg
  
• 1/3 cup fresh lemon juice
  
• 1/4 cup sugar
  
• 2 Tablespoons unsalted butter, cut in pieces
  
• Finely grated zest of 1/2 lemon
  
• 1/4 pint heavy cream
  
• 1/2 pint fresh raspberries

Directions
In top of a double boiler, whisk yolks and egg, lemon juice, sugar, butter and lemon zest. Cook over boiling water stirring constantly, scraping bottom of pan to prevent eggs from over-cooking, until mixture thickens, about 15 minutes.

Immediately strain pudding into medium bowl, cover with plastic wrap and chill 4 hours.

To assemble: Whip heavy cream until it forms soft peaks. Stir 1/2 whipped cream into lemon pudding and fill bottom of 4 parfait glasses. Alternate lemon pudding, raspberries and whipped cream, ending with pudding. Top with a few fresh raspberries. Refrigerate until serving.

Mixed Fruit Parfaits

Serves 6

• 3 cups gf yogurt
  
• 1/3 cup sugar
  
• 2 teaspoons orange zest
  
• 2 teaspoons vanilla
  
• 2 teaspoons unflavored gelatin
  
• 1/3 cup milk
  
• 1-1/2 cup blueberries
  
• 1 cantaloupe, cut into 1/2" cubes

Directions
In a large bowl, mix together yogurt, sugar, zest, and vanilla until well blended.

Add milk to a small saucepan and sprinkle gelatin over milk, allow to sit for 5 minutes.

Place over low heat, stirring constantly for 3 minutes until gelatin dissolves. Do not let the milk boil. Add gelatin mixture to yogurt mixture. Cover with plastic wrap and refrigerate for at least 2 hours.

When ready to serve, spoon yogurt mixture into a parfait or dessert dish and top with cantaloupe, blueberries, more yogurt mixture and again with fruit.

Blackberry Parfait with Lemon Cream

For the crumb center

• 2/3 cup gf flour mix
  
• 1/2 cup certified gf rolled oats
  
• 1/2 cup slivered almonds
  
• 1/4 cup packed brown sugar
  
• 1/4 cup sugar
  
• 1/4 teaspoon kosher salt

For the lemon cream

• 1 cup cream
  
• 1 teaspoon sugar
  
• 1-1/2 teaspoon lemon zest
  
• 1/2 teaspoon lemon juice

For the blackberries

• 5 cups fresh blackberries, divided (you can also use frozen)
  
• 3/4 cup water, divided
  
• 1/3 cup sugar
  
• 1 Tablespoon lemon juice
  
• 2 teaspoons cornstarch
  
• 1/4 teaspoon ground cinnamon
  
• 1 Tablespoon unsalted butter

Directions
For the crumb center
Preheat oven to 325 degrees F. Place the rack in the center of the oven.
Place all ingredients in a mixer and mix on medium speed until blended. Transfer crumb mixture to a baking sheet and bake for 20 minutes, stirring occasionally. Let cool.

For the lemon cream
Add the cream, sugar, lemon zest and lemon juice to a mixing bowl and beat with electric mixer on medium speed until stiff peaks form. Refrigerate until ready to use.

For blackberries
Using a blender or a food processor, blend
1 cup blackberries and 1/2 cup water until smooth. Strain through a sieve.

In a medium saucepan, combine strained juice with 1/4 cup water, sugar, lemon juice, cornstarch and cinnamon. Bring to a boil. Add remaining blackberries and cook for 1 minute over medium heat until thickened. Remove from heat and whisk in butter until thoroughly melted and mixture has emulsified.

To assemble:
Spoon 1 Tablespoon crumb mixture into the bottom of each of 6 parfait glasses. Divide ½ of the warm blackberry mixture among them, then spoon another 2 Tablespoons crumb mixture into each glass. Divide remaining blackberry mixture into the glasses and top with remaining crumb mixture. Top each parfait with lemon cream. Serve immediately.

- Chef Yvonne

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