EASY BERRY CHEESECAKE PARFAITS
These sweet little parfaits take everything that's good about cheesecake and make it way easier. You get the rich creaminess, graham cracker crunch and bright berry flavor all in a fun individual portion. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese and marshmallow creme until blended; fold in whipped topping., Sprinkle 2 tablespoons cracker crumbs into each of 2 glasses or dessert dishes. Layer each with 1/2 cup cream cheese mixture, 1/4 cup raspberries and 1/4 cup blueberries; repeat layers. Refrigerate, covered, until serving.
Nutrition Facts : Calories 396 calories, Fat 15g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 174mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 6g fiber), Protein 4g protein.
PHILADELPHIA CHEESECAKE CREME PARFAITS
Cheesecake scrumptiousness just doesn't get any easier than these creamy parfaits. Get out the cream cheese and marshmallow creme and let's get started.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Beat cream cheese and marshmallow creme with whisk until well blended.
- Refrigerate several hours or until chilled.
- Layer fruit in 8 dessert dishes alternately with cream cheese mixture just before serving.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 110 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 19 g, Protein 2 g
SWEET POTATO AND MARSHMALLOW PARFAITS
Inspired by classic marshmallow-topped sweet potato casseroles, these parfaits make a unique dessert for the holidays. The secret ingredient is jarred marshmallow creme, which is used to make two delicious layers. First it's mixed with sweet potato puree to form a foolproof shortcut mousse. Then it's beaten with heavy cream and vanilla bean seeds to make a perfectly sweet marshmallow whipped cream.
Provided by Justin Chapple
Categories dessert
Time 2h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Beat the cream cheese at medium speed in a stand mixer fitted with the paddle attachment until smooth. Add the sweet potato puree, cinnamon, ginger, nutmeg and 1/2 teaspoon salt and beat until smooth and combined. Add 1 jar of the marshmallow creme and beat at low speed until the marshmallow starts to soften, then beat at medium speed until incorporated. Scrape the mixture into a pastry bag or large resealable plastic bag. Refrigerate while you make the marshmallow whipped cream.
- Remove the paddle from the stand mixer and switch to a whisk attachment. Combine the heavy cream and vanilla bean seeds in a clean bowl and beat at medium speed until soft peaks form. Add the remaining jar of marshmallow creme and a pinch of salt. Beat at low speed until the marshmallow starts to soften, then beat at medium speed until stiff; do not overbeat. Scrape the mixture into another large resealable bag.
- Cut off just the tips of the pastry bags. Starting with the sweet potato mixture, pipe half the mixture into six 8-ounce glasses. Pipe half the whipped cream mixture on top. Repeat the layering one more time. Refrigerate the parfaits for at least 2 hours before serving. Top with chopped candied ginger, if using, just before serving.
HOMEMADE MARSHMALLOW CREME
A substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.
Provided by MattOlay V-H
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 35.5 g, Protein 0.5 g, Sodium 98.9 mg, Sugar 19.9 g
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