Angel Parfaits

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Angel Parfaits

Yield 4

Author Harriett Sebastian

A delightful dessert that can be made in only a few minutes. This recipe is adaptable to numerous fruit and spice combinations.

Ingredients

• 8 ounces (226g) cream cheese, softened
• 2-4 tablespoons (42-84g) honey
• 1 teaspoon (5ml) almond extract
• ½ teaspoon (3ml) vanilla extract
• ½ teaspoon (2g) cinnamon
• Dash nutmeg
• Dash salt
• 1 ounce (30g) walnut pieces
• 1 ounce (30g) slivered almonds
• 4 ounces/110g prepared angel food cake (about 4 slices)
• 15-ounce (425g) can pear halves in juice, drained OR 1 ripe pear
• 3 ounces (85g) ripe blackberries

Instructions

1. In 325°F (163°C) oven, toast walnut pieces and slivered almonds 15 minutes, being careful not to burn.
2. Meanwhile, beat cream cheese, honey (to taste), extracts, spices and salt until fluffy and thoroughly blended.
3. Cut cake into small cubes. Dice pear and cut blackberries in halves.
4. In each of four parfait glasses, layer one tablespoon cream cheese mixture, a few cake cubes, fruit pieces and toasted nuts. Repeat all layers once more. Top with a teaspoon of cream cheese mixture and garnish with a few nuts or with a dash of nutmeg.