RED, WHITE AND BLUE PARFAITS
You can substitute raspberry or strawberry low-fat yogurt for the vanilla in these easy-to-make fruit parfaits. Serve them at your next patriotic gathering.
Provided by BHG Test Kitchen
Time 15m
Number Of Ingredients 5
Steps:
- In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping.
- To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.
Nutrition Facts : Calories 129 kcal, Carbohydrate 21 g, Cholesterol 2 mg, Protein 3 g, SaturatedFat 2 g, Sodium 26 mg, Fat 3 g, UnsaturatedFat 0 g
RED, WHITE AND BLUE PATRIOTIC PARFAITS
Learn how to make our Red, White and Blue Patriotic Parfaits. Our luscious Red, White and Blue Patriotic Parfaits are great for Memorial Day and July 4th.
Provided by My Food and Family
Categories Holiday Recipes
Time 1h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spoon 1 cup blueberries evenly into 8 (6-oz.) glasses. Place in muffin pan cups, leaning each glass at an angle against side of muffin cup.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Add ice; stir until completely melted. Carefully pour 1 cup gelatin evenly over berries.
- Refrigerate 30 min. or until gelatin is firm. Do not refrigerate remaining gelatin.
- Remove glasses from muffin pan. Whisk 1 cup COOL WHIP into remaining gelatin until blended; spoon over gelatin in glasses. Refrigerate 1 hour or until firm.
- Top with remaining COOL WHIP and blueberries just before serving.
Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0.6306 g, Sugar 0 g, Protein 1 g
PATRIOTIC PARFAITS
It only takes 5 minutes and 3 ingredients to make our red-white-and-blue Patriotic Parfaits layered with blueberries, whipped cream and strawberries.
Provided by Paula Jones
Categories Dessert
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- In each of 4 parfait glasses or wine glasses, layer strawberries, whipped topping and blueberries. Serve immediately or refrigerate until serving time.
Nutrition Facts : ServingSize 1 Serving
RED, WHITE, & BLUE PATRIOTIC PARFAITS
So easy, it doesn't really need a recipe, but here it is! Strawberries, blueberries, granola, and yogurt (vegan if you prefer), layered up and decorated with star-shaped strawberries. I'm seeing fireworks!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 7
Steps:
- Add half the granola to your cup or jar, then half the strawberries and blueberries. Spoon half the yogurt over the top. Layer again with granola, then berries, then remaining yogurt. Top with star-shaped strawberries and blueberries if desired. Serve with a long spoon.
RED, WHITE, AND BLUE PARFAITS
Two kinds of smooth gelatin-red currant and panna cotta, which is made with cream-are topped with currants and blueberries for a red, white, and blue July 4th dessert parfait with a crowd-pleasing palette.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.
- Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.
- Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.
- Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.
- Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.
- Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.
- To serve, top each parfait with blueberries and currants, dividing evenly.
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