- 1 Harmons angel food cake
- 12 oz fresh or frozen blueberries
- 2 Tbsp granulated sugar
- 2 Tbsp cornstarch
- 1/4 cup cold water
- Juice of 1/2 lemon
- 1 (8 oz) pkg cream cheese, at room temperature
- 2/3 cup powdered sugar
- 1 1/2 cups heavy cream, divided
- 1 tsp almond extract
- 12 fresh blueberries, for garnish
- Fresh mint, for garnish
In the bowl of a food processor fitted with the blade attachment, in batches, add chunks of angel food cake and pulse until coarse crumbs form. Set aside.
For the sauce, in a medium saucepan over medium-high heat, add blueberries, sugar, cornstarch, water, and lemon juice. Bring mixture to a boil, reduce to a simmer and cook until thickened, stirring often, 5-7 minutes. Remove from heat and let cool.
For the cream, in a large bowl, add cream cheese and, using a hand blender, blend until smooth. Add sugar, 3 tablespoons cream, and almond extract and blend until smooth.
In another bowl, whisk remaining 1 ¼ cups cream until stiff peaks form. Using a spatula, fold cream into cream cheese mixture until smooth.
Fill 4 parfait cups with ¼ cup each of angel food cake crumbs. Add a heaping tablespoon of cream and drizzle with blueberry sauce. Repeat with another ¼ cup of angel food cake crumbs, cream, and blueberry sauce. Garnish with blueberries and mint.