Cheery Cherry Parfaits Recipes

YOGURT PARFAITS WITH CHERRIES AND PISTACHIOS

Steps:

• Combine the cherries and sugar in a bowl and refrigerate for 6 to 8 hours or overnight. The cherries should be slightly softer and sitting in a syrup.
• Place a strainer over a bowl and drain the cherries. Divide the cherries into two equal portions. Stir the syrup into the yogurt. Add the honey and the almond extract and mix together well.
• Spoon 1/4 cup yogurt into the bottom of each of four 7- to 8-ounce tumblers or parfait glasses. Distribute the first portion of cherries among the glasses. Sprinkle pistachios over the cherries. Repeat the layers but do not sprinkle pistachios over the top until you are ready to serve. Cover and chill for at least 1 hour. Just before serving, sprinkle the remaining chopped pistachios over the top of the parfaits.

CHERRY PARFAIT

Steps:

• Fill 1/2 cup pie filling into 4 tall glasses. Top with 1/2 cup frozen yogurt. Top with remaining pie filling and remaining yogurt and spoon whipped topping over the top. Sprinkle with nuts and serve.

MARASCHINO CHERRY PARFAITS

Steps:

• Make the Maraschino cherries:
• Set a mesh sieve over a medium bowl. Bring cherries, sugar, lemon juice, and 2/3 cup water to a simmer in a large saucepan over medium-low heat, stirring occasionally; cook until cherries have released their juices and are softened but still intact, 20-25 minutes. Pour cherries into prepared sieve, letting juices collect in bowl. Set cherries aside.
• Return juices to same saucepan and bring to a simmer over medium heat. Cook until liquid is reduced to 1 1/2 cups (it will be a thin syrup at this point), 15-20 minutes. Remove from heat, add reserved cherries, and stir in liqueur and almond extract. Transfer maraschino cherries to jar, cover, and chill at least 24 hours before using.
• To assemble:
• Whisk yogurt, sour cream, powdered sugar, and salt in a large bowl until smooth; fold in meringue cookies.
• Layer maraschino cherries, fresh cherries, and yogurt mixture into 8 glasses, dividing evenly.
• Do Ahead
• Maraschino cherries can be made 2 weeks ahead. Keep chilled.

PRETTY CHERRY PARFAITS

Steps:

• Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened. , Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving.

CHERRIES JUBILEE ICE CREAM PARFAITS

Steps:

• In a saucepan over medium heat, combine the cherries, sugar, and orange juice. Bring it to a simmer. In a small bowl, stir together the cornstarch with 2 tablespoons water to make a slurry. Stir the slurry into the cherry mixture and simmer until it thickens, about 2 minutes. Remove from the heat and let cool.
• In parfait glasses, put a small scoop of ice cream, a spoonful or 2 of the cherry mixture, and some of the cookie pieces. Repeat 2 to 3 times to fill up the glass. Serve immediately.

PRETTY CHERRY PARFAITS

Steps:

• Combine filling and extract; set aside.
• In a bowl, combine sour cream and milk.
• Stir in pudding mix; beat on low speed for 2 minutes.
• Spoon half of pudding mixture into large glasses; top with half of pie filling.
• Repeat layers.
• Garnish with whipped topping and almonds.
• Refrigerate until serving.

CHERRY AND AMARETTI PARFAITS

Steps:

• Combine cherries, water, granulated sugar, and 1/8 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, and cook, stirring occasionally, for 20 minutes. Let cool.
• Meanwhile, blend cream cheese, ricotta, vanilla, confectioners' sugar, and remaining 1/8 teaspoon salt in a food processor until smooth. Divide cherries among 4 glasses, then top each with ricotta mixture. Sprinkle tops with crumbled amaretti cookies, and serve immediately.