STRAWBERRY LEMON PARFAITS
This parfait makes a cool, elegant dessert that's such a cinch to fix. -Joy Beck, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a food processor, combine strawberries and sugar. Process for 20-30 seconds or until the berries are coarsely chopped. Divide half of the mixture into four parfait glasses. Top with yogurt and remaining berries.
Nutrition Facts : Calories 109 calories, Fat 0 fat, Cholesterol 1mg cholesterol, Sodium 40mg sodium, Carbohydrate 24g carbohydrate, Fiber 3g protein.
STRAWBERRY PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Hull and quarter 1 quart strawberries. Toss with 1 teaspoon sugar in a large bowl. Sprinkle a layer of gingersnap crumbs or graham cracker crumbs in the bottom of parfait glasses. Top with the berries. Mix 1 cup nonfat Greek yogurt with 2 tablespoons honey and 1/2 teaspoon cinnamon, then spoon over the berries.
STRAWBERRY LEMON FOOL PARFAITS
Steps:
- In a saucepan, combine the strawberries, lemon juice and sugar. Cook over medium heat until the strawberries begin to soften, about 10 minutes. Remove the pan from the heat. Place the strawberry mixture in a food processor and process until smooth. Remove the mixture from the food processor and strain through a fine mesh strainer. Mix in the sliced strawberries and place in the refrigerator. Refrigerate until very cold. With an electric mixer, whip the cream. In parfait glasses, layer the strawberries and whipped cream, starting and ending with the whipped cream. Place in the refrigerate and chill for 4 hours.
- Remove the zest of the lemons using a vegetable peeler. Be careful not to get any of the white pith. Julienne the zest. Blanch the julienned zest in boiling water for 5 minutes to remove any bitterness. In a small saucepan, combine 1 cup of sugar and the water. Bring to a boil. Add the blanched zest to the sugar syrup. Remove the sugar syrup from the heat and let the zest steep for 10 minutes. Remove the zest from the syrup and lay out on a rack. Sprinkle with the remaining 1/4 cup sugar.
- Top the parfaits with some of the candied lemon zest.
STRAWBERRY LEMON PARFAITS
Make and share this Strawberry Lemon Parfaits recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a food processor or blender, combine the strawberries and sugar.
- Process for 20-30 seconds or until the strawberries are COARSELY chopped.
- Divide half of the mixture into four parfait glasses.
- Top with lemon yogurt and the remaining strawberries.
Nutrition Facts : Calories 240, Fat 2.1, SaturatedFat 1.2, Cholesterol 6.9, Sodium 100.3, Carbohydrate 49, Fiber 1.8, Sugar 46.3, Protein 8.1
LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH STRAWBERRIES
Tangy lemon curd and a white chocolate ganache are each folded with whipped cream to form airy mousses. They're layered here with pretty sliced strawberries, but any berry or soft ripe fruit will work.
Provided by Betty Rosbottom
Categories Milk/Cream Chocolate Dessert Easter Valentine's Day Strawberry Lemon Candy Thermometer Lemon Juice Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher White Chocolate
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
- Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
- Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
- Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
- Spoon strawberries over top of each parfait, if desired, and serve.
STRAWBERRY-LEMON PARFAIT
Delicious, light dessert the whole family will love. Easy recipe the kids can make on their own. Adapted from the Strawberry Commission.
Provided by Leslie
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl whip cream to form stiff peaks.
- In another medium bowl mix about one-fourth of the cream into lemon curd to blend thoroughly, then fold in remaining cream and the lemon peel.
- Chill well.
- To serve, arrange 3 layers of strawberries and 2 layers of lemon cream in each of 4 stemmed glasses, beginning and ending with strawberries.
- Garnish with mint.
- Serve with small crisp cookies.
Nutrition Facts : Calories 165.2, Fat 11.6, SaturatedFat 6.9, Cholesterol 40.8, Sodium 13.9, Carbohydrate 17.4, Fiber 4.8, Sugar 8.3, Protein 2.1
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- Place the strawberries, lemon zest and sugar into a medium sized bowl. Stir to coat the berries in sugar and then leave to one side.
- Place the cream into a medium sized bowl and whisk until it reaches soft peak. You want it to just hold its shape. Fold in the yoghurt and vanilla extract and mix until well combined and smooth.
- Start to assemble: take 2 large or 4 small glasses/jars and spoon some of the fruit mixture (which should now be glossy and have a sauce) into the bottom of your glasses.
- Add a layer of the yoghurt mixture, a layer of cake cubes, then layer fruit, cream and cake again. Finish your parfaits with cream and then fruit. Sprinkle granola on the top, garnish with a strawberry and mint/basil. Then, dig in!
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- To make the strawberries: Place the strawberries and 2 tablespoons sugar in a bowl and mix to combine. Let sit for 15 minutes at room temperature to let the strawberries macerate and release some of their juices.
- To make the whipped cream: using a mixer fitted with the whisk attachment, whisk together heavy cream, 2 tablespoons sugar, and vanilla on high speed until medium peaks form.
- Assembly: Place a few cake/cookie pieces at the bottom of the glasses. Spoon a dollop of the lemon curd on top, then the strawberries (with their juices), and then the whipped cream. Repeat the layering once more. For decoration, you can top each glass with fresh strawberry. If not serving immediately, cover and store in the refrigerator for several hours.
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