NEAPOLITAN SHEET CAKE
Marble cake gets an upgrade with this sweet sheet cake swirled with Neapolitan flavors. Frosting swirls of chocolate, vanilla and strawberry make this pretty cake stunning from top to bottom!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons cocoa until blended. In another small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons strawberry jam and 1/4 teaspoon food color until blended. Pour remaining cake batter in bottom of pan. Drop tablespoons of each colored batter in random pattern over top; pull table knife through batter to make swirls.
- Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat softened butter with electric mixer on medium-high speed until smooth. On low speed, gradually beat in powdered sugar until smooth and creamy. Beat in 2 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time.
- In small bowl, place 1/4 cup of the vanilla frosting; stir in 1 teaspoon strawberry jam until blended. Stir in food color until desired color. In another small bowl, place 3 tablespoons of the vanilla frosting; stir in 1 teaspoon cocoa until blended. Spread remaining vanilla frosting on top of cake. Randomly drop measuring teaspoonfuls of strawberry and chocolate frosting over top. Use small icing spatula to swirl frosting over top of cake. Store loosely covered at room temperature.
Nutrition Facts : Calories 460, Carbohydrate 57 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 40 g, TransFat 1/2 g
EASY NO-BAKE CHEESECAKE PARFAITS
When it comes to digging your spoon into a tall glass of deliciousness, there's no party quite like a cheesecake parfait party. Sweeten up the deal by bypassing the oven in favor of this 15-minute no-bake cheesecake.
Provided by Kelly Senyei
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese, 3 tablespoons heavy cream and 5 tablespoons sugar in a stand mixer fitted with the paddle attachment until smooth. Add 1 tablespoon vanilla extract and the lemon juice and zest. Beat until light and creamy, about 3 minutes.
- Whisk together the remaining 1 cup heavy cream, 3 tablespoons sugar, 1 teaspoon vanilla extract and the sour cream in a large bowl with a handheld electric mixer (or a stand mixer fitted with the whisk attachment) on high speed until soft peaks form.
- Add a layer of crushed graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of the cheesecake, then a layer of fruit (see Cook's Note). Top each parfait with a dollop of the whipped cream and serve.
LOW CARB NEAPOLITAN PARFAITS
Steps:
- With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.
- To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.
- In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with a strawberry fan and sprig of fresh mint.
Nutrition Facts : Calories 233 calorie, Fat 23 grams, SaturatedFat 14 grams, Carbohydrate 9 grams, Fiber 2 grams
STRAWBERRY-SHORTCAKE PARFAIT POPS
Provided by Food Network Kitchen
Time 4h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.
- Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.
- Before serving, snip the paper cup and peel it off.
NEAPOLITAN SHORTCAKE PARFAITS
Number Of Ingredients 11
Steps:
- 1. Heat oven to 425°. Stir Bisquick, milk, sugar and margarine until soft dough forms. Drop dough by 6 spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown cool slightly. Crumble into small pieces.2. Place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 to 2 minutes, stirring after 1 minute, until mixture can be stirred smooth and is thin enough to drizzle.3. Make Sweetened Whipped Cream. For each serving, alternate layers of crumbled shortcake, strawberries, melted chocolate and whipped cream in parfait glasses. Serve immediately.Sweetened Whipped Cream1 1/2 cups whipping (heavy) cream1/3 cup powdered sugarBeat ingredients in chilled medium bowl with electric mixer on high speed until stiff.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°. Use 1 tablespoon sugar in shortcakes.NUTRITION FACTS: 1 Serving: Calories 505 (Calories from Fat 290) Fat 32g (Saturated 15g) Cholesterol 50mg Sodium 580mg Carbohydrate 52g (Dietary Fiber 3g) Protein 5g % DAILY VALUE: Vitamin A 16% Vitamin C 72% Calcium 12% Iron 10% DIET EXCHANGES: Not Recommended.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
NEAPOLITAN SHORTCAKE PARFAITS
What a sweet deal! Serve this refreshing shortcake parfait recipe made with Gold Medal® all-purpose flour with a layering that makes it all the more impressive.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Lightly grease cookie sheet with shortening. In medium bowl, mix strawberries and 1/2 cup granulated sugar; set aside.
- To make shortcakes, in medium bowl, mix flour, 3 tablespoons granulated sugar, the baking powder and salt. Stir in milk and butter until soft dough forms. Onto cookie sheet, drop dough by 8 heaping tablespoonfuls. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on Medium 1 to 2 minutes, stirring after 1 minute, until melted.
- In chilled medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form.
- Break shortcakes into bite-size pieces. In parfait glasses, alternate layers of shortcake, strawberries, chocolate mixture and whipped cream. Garnish with additional strawberries.
Nutrition Facts : Calories 600, Carbohydrate 71 g, Cholesterol 80 mg, Fiber 4 g, Protein 7 g, SaturatedFat 20 g, ServingSize 1 Parfait, Sodium 550 mg
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- In a medium bowl, combine the strawberries and sugar until well combined. Cover and chill one hour.
- In a separate medium bowl, whisk the pudding and milk together until smooth. Cover and chill one hour.
- Divide 1 cup of cake cubes between 6 parfait cups. Top each with 1/4 cup of the strawberry mixture. Top with 3-4 tbsp. of pudding. Repeat the layers with the remaining cake cubes, strawberries, and pudding.
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- Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper*; set aside. In a medium bowl combine flour, the 6 tablespoons sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Using the back of a spoon, make a well in the center of the flour mixture. In a small bowl stir together egg, sour cream, and milk. Add egg mixture to flour mixture all at once, stirring with a fork just until moistened.
- Using a small offset metal spatula, spread dough evenly in the prepared pan. Bake for 16 to 18 minutes or until a wooden pick inserted near the center comes out clean. Cool completely in pan on wire rack.
- Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. If desired, use a potato masher to mash berries slightly; set aside.
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