- 1 (12-ounce) package frozen raspberries or strawberries (not in syrup), thawed
- 1/4 cup plus 1 tablespoon sugar, divided
- 1 cup heavy whipping cream
- In a blender or food processor, combine raspberries or strawberries with 1/4 cup sugar. Process until berries are pureed, scraping down sides when necessary.
- In a large bowl, beat heavy cream with mixer until soft peaks form. Add remaining 1 tablespoon sugar and continue whipping until stiff peaks form.
- Using a rubber spatula, gently fold in the raspberry puree, leaving some streaks of white whipping cream. Spoon into four individual parfait glasses. Refrigerate for 2 hours then serve.