Strawberry Peach Parfait Recipes

BROOKE'S LIGHT AND LOVELY PEACH PARFAITS

Steps:

• In a medium bowl toss the peaches with brown sugar and cinnamon.
• Place a layer of the peaches in the bottom of a parfait glass. Sprinkle the peaches with a large pinch of cookie crumbs and top with the whipped cream. Repeat with two more layers of each ingredient and garnish with an additional sprinkle of the cookie crumbs. Repeat with the remaining parfait glasses and serve immediately or chill up to 4 hours before serving.

STRAWBERRY CREAM PARFAITS

Steps:

• In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.
• Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.
• Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.

STRAWBERRY PARFAITS

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 AND PEACH PARFAITS WITH MAPLE GRANOLA

Steps:

• Preheat oven to 350°F. Mix oats and almonds in 13x9x2-inch baking pan. Combine 1/4 cup maple syrup and butter in heavy small saucepan. Bring to boil. Pour maple syrup mixture over oat mixture; stir to blend well. Bake 10 minutes, stirring occasionally. Add raisins to oat mixture; stir to blend. Bake until mixture is golden and crisp, stirring occasionally, about 8 minutes longer. Cool granola completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
• Gently toss strawberries, peaches and remaining 3 tablespoons maple syrup in large bowl to blend. Divide fruit mixture among 6 parfait glasses. Sprinkle each parfait with granola, dividing equally. Top each with scoop of frozen yogurt, if desired, and serve.

BLUEBERRY PEACH PARFAITS

Steps:

• In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until chilled., In six parfait glasses, layer 2 rounded tablespoons of custard, two to three peach slices and 2 tablespoons blueberries; repeat layers. Top with whipped cream.

STRAWBERRY PARFAITS

Steps:

• Spoon ice cream into a large bowl. Dissolve gelatin in water; pour over the ice cream and blend well. Pour into parfait glasses. Refrigerate until set, about 1-1/2 hours.