Cranberry Lemon Parfait

Recipe developed by Chef Leslie Cairns

Photo courtesy of Hannah Kim

Cranberry Lemon Parfait

A light refreshing dessert perfect for any occasion. You can also use the cramberry compote as a topping for waffles, french toast or pancakes!


1 store bought angel food cake

For the Cranberry Compote

  • ½ lb. fresh cranberries
  • 1 tsp orange zest
  • ½ cup white sugar
  • 2 cups water
  • 1 tsp vanilla

For the Lemon Curd

  • 3 eggs
  • 1/3 cup lemon juice
  • ¾ cup white sugar
  • 4 tbsp butter or margarine


 For the Cranberry Compote       

  1. Combine all ingredients in a saucepan.
  2. Simmer until cranberries breakdown and mixture thickens.
  3. Can be served warm or cold.

For the Lemon Curd    

  1. Over a pot of boiling water, whisk together eggs, lemon juice, zest, and sugar until mixture thickens.
  2. Remove from heat and fold in cold butter.
  3. To complete the dessert, layer angel food cake (store bought) with cranberry compote and lemon curd in a parfait glass.
  4. Garnish with fresh berries and mint.


Nutrient Analysis

Calories: 222 KCal

Protein: 3 g

Carbohydrates: 41 g

Fibre: 1.3 g

Total Fat: 5.4 g

Sodium: 228 mg

Phosphorus: 30 mg

Potassium: 69 mg

Renal Diet Nutrient Analysis

Servings per recipe: 12

Serving size: 1/12th of the recipe

Renal and Diabetic Exchanges

2 1/2 starch

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