This past summer, I discovered the scrumptious lemon curd that Sidehill Farms makes.
It only has a few ingredients, and it is, as the Trident ad just said that played while I typed this post, "bursting with flavor." I like to make quick and kid-friendly treats, and so I paired this curd with Kinnikinnick's GF vanilla wafers and some whipped cream.
Take a cookie.
Put some curd on the cookie with a spreader.
Top it with whipped cream.
Ta-dah! Lemon parfait bites.
THE FANCIER VERSION.
***I'm so fancy, you already know...***
I was cleaning the cabinets one day and realized I had some on-the-verge-of-expiring Jell-O Simply Good Vanilla Pudding mix (Just like parfait, who doesn't like pudding?).
I had had some marginal luck with a version of cherry cannoli dip mix a few years back, so I decided to try this. I've come up with two versions, and while it tastes good on the Kinnikinnick cookies, it tastes EXCELLENT on Nairn's gluten-free Biscuit Breaks. They are a solid base for the more complex flavor of the mix.
1 8-oz package of cream cheese
1 8-oz tub of mascarpone cheese (Trader Joe's and BelGioioso brands are both easy enough to find) - optional
8 oz of ricotta cheese
1 package of Jell-O Simply Good Vanilla Pudding mix
whole milk to thicken (amount may vary - roughly 1/4-1/3 cup)
grated zest of 1 lemon
In your trusty KitchenAid mixer, add the cream cheese and mix to soften. Add in mascarpone if you choose to use it and the ricotta cheese. Add in the pudding mix and then slowly add milk to allow pudding to fully blend in without clumps. Mix in lemon zest. Place into fridge to solidify. This mix tastes best when allowed to sit overnight in the fridge, but it can be used right away.
You can either put the mix by itself in ramekins, or you can make a parfait bite with the Biscuit Breaks, lemon curd, and the dairy mix. This is so rich that the whipped cream is not necessary.
Enjoy watching the Olympics! May this event bring us all one step closer to mutual understanding and peace.