Loopy Lime And Lychee Gelatin Parfait Recipes

SUNNY'S CHOCOLATE RASPBERRY PUDDING PARFAIT

Steps:

• Layer some coconut flakes and 3 or 4 raspberries in each of two parfait glasses. Layer 1/4 cup chocolate pudding in each glass, then add 1 tablespoon raspberry jam to each. Top with more coconut and more berries. Add the remaining chocolate pudding, then the raspberry jam, and more coconut. Garnish with a sprinkle of cinnamon sugar and serve.

LYCHEE GELATIN SHOT

Steps:

• In a medium bowl, combine the gelatin and the sugar. In a small saucepan, bring water to a boil. Add boiling water to the bowl and whisk vigorously to dissolve the gelatin. To the gelatin mixture, add 1 cup of lychee syrup, and rum and whisk again. Cut the lychees in half and place 1 half in each cup. Pour the gelatin mixture into the cups. Refrigerate until set.

FRESH FRUIT PARFAIT WITH LEMON-POPPY SEED YOGURT

Steps:

• In a medium bowl place cut fruit, blueberries, lemon juice and 1 tablespoon sugar. Mix well and macerate for about 10 to 15 minutes. This will allow fruit to be infused with lemon juice and sugar. Meanwhile in a small bowl stir 2 cups of lowfat yogurt and poppy seeds. In clear glasses, layer the ingredients starting with the fruit mixture then next layer with yogurt, then fruit, then yogurt. Repeat these steps until you have filled the glasses. Garnish with a sprig of mint.

GELATIN PARFAITS

Steps:

• Prepare gelatins separately according to package directions. Pour into separate ungreased 9x5-in. pans. Refrigerate until set. Cut into 1-in. cubes. , In each of six 1-1/2-cup parfait glasses or dessert dishes, layer 1/4 cup cake cubes, 1/3 cup cubed orange gelatin, 3 tablespoons whipped topping, 1/3 cup cubed lemon gelatin, 1/4 cup cake cubes and 3 tablespoons whipped topping. Combine sugar and cinnamon; sprinkle over whipped topping. Top with a cherry.

LIME JELLO PARFAIT RECIPE - (4.6/5)

Steps:

• Prepare Jello as directed on the box. Divide into individual serving glasses before setting the Jello in the refrigerator. Once Jello is completely set, prepare the pudding. Add desired food coloring to your liking and let set for 15 minutes. Once pudding is set, add a layer of pudding on top of each layer of Jello. Top with a layer or a dollop of Cool Whip, lime juice, and a wedge of lime. Refrigerate until ready to serve.

POMEGRANATE GELATIN

Steps:

• Serving suggestions: Bananas, pears, and oranges
• Put 1 cup of the pomegranate juice in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin "blooms", 3 to 4 minutes.
• Whisk the remaining pomegranate juice and sugar in a saucepan over medium high heat until boiling. Lightly stir in the gelatin mixture until it dissolves. Pour the gelatin into a 9 by 13-inch baking dish. Cover and refrigerate until set, about 3 hours or overnight.
• Cut the pomegranate gelatin into cubes and serve with fresh fruits, such as, bananas, pears, and oranges.
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ORANGE LIME PIE WITH MERINGUE TOPPING

Steps:

• Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.
• In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
• Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.

TROPICAL LIME PARFAITS

Steps:

• For the crumb: Combine the graham cracker crumbs, sugar, butter, coconut chips and lime zest in a bowl. Mix to combine.
• For the filling: Using an electric mixer, beat the cream cheese, heavy cream, powdered sugar, coconut extract and lime zest and juice in a large bowl until light and fluffy.
• Begin by layering 1/4 cup of the crumb in the bottom of each of 4 parfait glasses. Top each with 1/3 cup of the filling. Repeat the layers once more, then garnish with extra toasted coconut and lime zest.