You are here: Home » Recipes » Emergency Dessert Parfait Emergency Dessert Parfait Recipe by mlynne Yield 4 servings Teresa Blackburn PrintEmail Ingredients 12 ounces lemon yogurt (Yoplait)12 ounces Cool Whip, thawed1 package frozen raspberries, thawed1 teaspoon cornstarch2 tablespoons sugar1 tablespoon lemon zest Instructions Put raspberries in a small saucepan and bring to a low boil. Add sugar and zest and stir to dissolve sugar. Taste, if too tart, add a little more sugar. The mixture should now have lots of juice. If not, add some water and bring to a low boil. Dissolve cornstarch in a teaspoon of water and add to raspberry mix. Stir until mixture thickens slightly. It should be thick enough to coat the back of a spoon. Remove from heat and cool to room temp. In a separate bowl, mix equal parts of yogurt and Cool Whip. Mix well. Spoon the yogurt mixture into 4 tall wine glasses. Top each with 1/4 of the raspberry mixture and chill in frig until time to serve. A sprig of mint or a lemon peel curl is a nice garnish.