Cherry Yogurt Parfaits Recipes

CHERRY YOGURT

Steps:

• Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight., Remove yogurt from cheesecloth and discard liquid from bowl. Place yogurt in a small bowl; stir in the remaining ingredients. Cover and refrigerate until serving.

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.

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.

YOGURT AND FRUIT PARFAITS

Steps:

• Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

CHERRY YOGURT PARFAITS

Steps:

• Combine 1 cup pie filling and one carton of yogurt; place about 2 tablespoons each in six parfait glasses.
• Top each with 1-2 tablespoons of the graham cracker crumbs, about 2 tablespoons pie filling and about 2 tablespoons yogurt.
• Divide remaining cracker crumbs and pie filling/yogurt mixture between parfait glasses.

CHERRY YOGURT PARFAITS

Steps:

• Combine 1 cup pie filling and 8 ounces of yogurt.
• Place about 2 tablespoons of mixture in each glass of 6 glasses.
• Top each with 1-2 tablespoons of the graham cracker crumbs.
• Next top that with about 2 tablespoons plain pie filling.
• Next top that with plain yogurt.
• Next top that with remaining graham cracker crumbs.
• Top that last of the pie/yogurt filling.
• If you do have any crumbs left over, you can use those over the top for garnish.
• You may or may not use all of the yogurt.
• I ate it.

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.