Red White Blueberry Parfaits Recipes
RED, WHITE & BLUEBERRY PARFAITS
Add a little sweetness to American holidays with the Red, White and Blueberry Parfait recipe from My Food and Family. Serve these tasty parfaits with pride.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 13x9-inch pan.
- Refrigerate 4 hours or until firm.
- Cut gelatin into 1/2-inch cubes. Reserve 1 cup COOL WHIP for garnish. Layer blueberries, remaining COOL WHIP and gelatin in 8 dessert glasses. Top with reserved COOL WHIP.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0.75 g, Sugar 0 g, Protein 1 g
BLUEBERRY PARFAITS
"These cool and lightly sweet parfaits put a new twist on berries and cream," says Adeline Piscitelli of Sayreville, New Jersey. "My guests marvel at the simple ingredients that go into this elegant dessert."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine sour cream, brown sugar, lemon juice and zest. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.
Nutrition Facts : Calories 316 calories, Fat 15g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 56mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
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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