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Mascarpone Lemon Icebox Parfaits

Mascarpone Lemon Icebox Parfaits



  1. In a mixing bowl, beat lemon curd and honey together until smooth and creamy.
  2. Using mixer, beat fluid whipping cream into curd mixture until smooth. Add Mascarpone and beat just until thickened. Do not overbeat.
  3. In individual parfait glasses, layer ginger snap crumbs, lemon Mascarpone cream and strawberries; repeat layers, using all ingredients.
  4. Refrigerate for at least 2 hours before serving.

Servings: 4-6

Recipe and photo credit: Dairy Farmers of Wisconsin

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