Festival Berry Parfaits Recipes

CHEESECAKE BERRY PARFAITS

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping., In each of 2 parfait glasses, layer a fourth of the cream cheese mixture and a fourth of the berries. Repeat layers. Top with additional whipped topping if desired. Chill until serving.

VANILLA BERRY PARFAITS

Steps:

• Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.

BERRY PARFAIT RECIPE BY TASTY

Steps:

• In two glasses, divide the yogurt and top with a layer strawberries and bananas.
• Continue with another layer of yogurt, granola, and berries.
• Drizzle with honey.
• Enjoy!

YOGURT BERRY PARFAITS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In a small saucepan, mix butter, honey and cinnamon. Cook over medium heat until blended, 3-4 minutes. Remove from heat; stir in vanilla. Pour over oat mixture; stir to coat., Spread evenly into a greased 15x10x1-in. baking pan. Bake until crisp and dark golden brown, 35-40 minutes, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruit., In a small bowl, combine berries. Layer 1/4 cup of the berries, yogurt and granola into 8 parfait glasses. Repeat layers. Top with remaining berries.

VERY BERRY PARFAITS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Pour into eight parfait glasses; refrigerate until firm, about 1 hour. , Top with half of the blueberries and half of the strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over berries. Top with remaining berries. Cover and refrigerate 1 hour longer.

LAYERED BERRY PARFAITS

Steps:

• In a large bowl, combine blueberries, strawberries, currants, blackberries, and wine or apple juice. Let stand for 20 minutes, stirring occasionally.
• Meanwhile, puree raspberries and syrup in a blender or food processor until smooth.
• To assemble dessert, spoon a layer of mixed berries into the bottom of 4 parfait glasses or wine glasses.
• Top with a drizzle of raspberry puree, then vanilla wafer crumbs.
• Repeat until all ingredients are used, ending with a drizzle of raspberry puree. Garnish each serving with a sprig of mint. If desired, chill parfaits for 1 hour before serving.
• Variation: Substitute any other fresh berries for those listed above. Helpful Hint: You may substitute frozen berries for fresh, if desired, but frozen berries will exude more juice than fresh berries.

4-FIELD BERRY PARFAIT

Steps:

• Combine water and cornstarch. Reserve.
• Place remaining filling ingredients in a medium saucepan. Bring to a boil stirring occasionally. Let mixture boil for 1 minute.
• Meanwhile, stir reserved cornstarch mixture and add to boiling fruit. Simmer 1-2 minutes until fruit has thickened. Cook and refrigerate until ready to use. Can be refrigerated for up to 5 days.
• YOGURT FILLING:.
• Combine yogurt and sugar. Can be refrigerated for up to 2-3 days.
• ASSEMBLY:.
• Use 3/4 cup cold filling and 1/2 cup yogurt layered in glass or small bowl. Sprinkle with 1/4 cup topping if desired.
• TIPS: Fruit filling can be made ahead and kept on hand to use for breakfast, after school snack or for quick dessert anytime.
• For a burst of tropical flavor, try using Europe's Best Sunburst Mango instead of the 4-Field Berry.

BERRY BERRY PARFAITS

Steps:

• Drain raspberries,reserving syrup. Combine the reserved syrup with enough water to measure 1 cup.
• Combine grnulated sugar and cornstarch in a medium saucepan and mix well. Stir in respberry syrup mixture and sliced strawberries.
• Cook mixture over medium heat,stirring continually, until thickened.
• Reserve 6 to 8 tablespoons of the respberry sauce.
• Spoon one third of the remaining respberry sauce into bottom of 6 to 8 parfait or sundae glasses. Top each with a scoop of ice cream. Add a second layer of respbery sauce and top with the sour cream. Spoon sauce over sour cream and top with a second scoop of ice cream.
• Drizzle parfaits with reserved respberry sauce. Garnish with mint, if desired -- .