INSTRUCTIONS
In a stand mixer or large bowl with an electric hand mixer, add heavy whipping cream. Beat on high until firm peaks form, and when you lift the beater, the cream sticks and does not fall off (can take 4 to 6 minutes).
Add vanilla and turn the mixer to medium, and slowly add granulated sweetener a little at a time until blended and the whipped cream is thicker like a frosting. Turn off the mixer.
Add 3 tbsps of the lemon curd and gently fold into the whipped cream mixture.
In 2 dessert glasses or shot glasses add 1 tablespoon of the remaining lemon curd to the bottom of the glass.Add 2 tablespoon of whipped lemon mixture on top of the lemon curd layer.
Repeat layers of lemon curd and whipped cream until both lemon curd and whipped cream are used. Serve.
NOTES
all nutritional data are estimates based on the products I used
Yield: 2, Serving Size 1 (½ of the whole recipe), Net Carbs per Serving: 4g, Amounts per serving-
NUTRITION
Serving: 1parfaitCalories: 399kcalCarbohydrates: 4gProtein: 2gFat: 40gSaturated Fat: 14gCholesterol: 80mgSodium: 20mgPotassium: 62mgFiber: 0gSugar: 0g
