GELATIN PARFAITS
Here's a quick, airy dessert so versatile, you can whip it up for almost any season or holiday-just by varying the colors of gelatin you use. We filled this seasonal parfait with all the colors of the falling leaves. Pretty presentation for an autumn party! -Joyce Thompson, Bellingham, Washington
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Prepare gelatins separately according to package directions. Pour into separate ungreased 9x5-in. pans. Refrigerate until set. Cut into 1-in. cubes. , In each of six 1-1/2-cup parfait glasses or dessert dishes, layer 1/4 cup cake cubes, 1/3 cup cubed orange gelatin, 3 tablespoons whipped topping, 1/3 cup cubed lemon gelatin, 1/4 cup cake cubes and 3 tablespoons whipped topping. Combine sugar and cinnamon; sprinkle over whipped topping. Top with a cherry.
Nutrition Facts : Calories 299 calories, Fat 9g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 156mg sodium, Carbohydrate 50g carbohydrate (42g sugars, Fiber 0 fiber), Protein 4g protein.
JELL-O PARFAITS
These pretty parfaits layer two shimmering colors of fruit-flavored gelatin cubes with creamy whipped topping.
Provided by My Food and Family
Categories Recipes
Time 4h10m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Stir 1 cup of the boiling water into each flavor gelatin in separate bowls at least 2 min. until completely dissolved. Stir 1 cup of the cold water into each bowl. Pour into separate 9-inch square pans.
- Refrigerate 4 hours or until firm. Cut gelatin in each pan into 1/2-inch cubes.
- Layer alternating gelatin flavors and whipped topping in 8 dessert glasses.
Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 22 g, Protein 2 g
LIME JELLO PARFAIT RECIPE - (4.6/5)
Provided by rrxing
Number Of Ingredients 6
Steps:
- Prepare Jello as directed on the box. Divide into individual serving glasses before setting the Jello in the refrigerator. Once Jello is completely set, prepare the pudding. Add desired food coloring to your liking and let set for 15 minutes. Once pudding is set, add a layer of pudding on top of each layer of Jello. Top with a layer or a dollop of Cool Whip, lime juice, and a wedge of lime. Refrigerate until ready to serve.
LEMON GELATIN PARFAITS
The lemon gelatin might sound like nothing more than lemon-flavor Jell-O (and you can certainly use lemon Jell-O if you want to save a little money and a tiny bit of effort over juicing lemons or buying lemon juice), but in this case "authentic" is also "easy," and the real flavor of lemon is much nicer than the artificial flavor used in Jell-O and other brands.
Provided by looneytunesfan
Categories Gelatin
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put 1/2 cup of the water in a small bowl, sprinkle the gelatin over it and stir. Let soften for 2 minutes. Meanwhile, in a medium saucepan combine the remaining 3 1/4 cups of water, 1 1/2 cups of the sugar, the lemon juice and the lemon zest and bring to a boil. Remove from heat and add the softened gelatin, stirring for 1 minute or more to dissolve all lumps. Stir in a few drops of food coloring, if desired.
- Pour into a heat-safe medium-size bowl, let cool, cover with plastic wrap and refrigerate until firm (at least 6 hours).
- Just before serving, whip the cream with the remaining 3 tablespoons of sugar, until it holds stiff peaks.
- Fill goblets or sundae glasses halfway with gelatin, top with half of the whipped cream, then fill with more gelatin and top with remaining whipped cream. Garnish with mint sprigs, lemon zest curls or slices and serve.
Nutrition Facts : Calories 347.6, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 21.8, Carbohydrate 62.4, Fiber 0.3, Sugar 57.8, Protein 3.8
LEMONADE JELLY PARFAITS
Make and share this Lemonade Jelly Parfaits recipe from Food.com.
Provided by jellybean06
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine pink lemonade jelly crystals with 1 cup of boiling water and stir in a jug until jelly crystals dissolve. Cool until room temperature. Stir in half the lemonade. Divide evenly among 8 cups. Refrigerate until jelly sets.
- Repeat with lime jelly and remaining lemonade. Divide evenly among 8 cups over pink lemonade. refrigerate until jelly sets.
- Beat cream and a drop of food colouring with electric mixer until firm peaks form. Serve over all the set jelly and add a strawberry and jelly crystals to every cup.
Nutrition Facts : Calories 209.5, Fat 14.1, SaturatedFat 8.8, Cholesterol 52.1, Sodium 67.2, Carbohydrate 20.5, Fiber 0.3, Sugar 17, Protein 1.7
EASY LOW-FAT JELL-O® PARFAITS
Like creamy desserts? Then you will definitely like these creamy parfait dessert cups made with COOL WHIP and Sugar Free Jell-O.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Stir 1 cup of the boiling water into each flavor gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 8- or 9-inch square pans.
- Refrigerate 4 hours or until firm. Cut gelatin in each pan into 1/2-inch cubes.
- Layer alternating gelatin flavors and 1-1/2 cups of the whipped topping in 8 dessert glasses. Garnish with remaining 1/2 cup whipped topping.
Nutrition Facts : Calories 45, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
LEMON BREAKFAST PARFAITS
Steps:
- In a small saucepan, bring milk and salt to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until milk is absorbed. Fluff with a fork; cool., In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous., Combine the kiwi, blueberries and raspberries; spoon 1/4 cup into each of six parfait glasses. Layer with couscous mixture and remaining fruit. Garnish with ginger and mint.
Nutrition Facts : Calories 146 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 64mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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