TROPICAL LIME PARFAITS
Ree's parfaits consist of layers of crumb followed by a mix of fluffy whipped cream cheese and heavy cream. The addition of coconut chips and extract, plus lime, gives the parfaits a truly tropical flavor.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the crumb: Combine the graham cracker crumbs, sugar, butter, coconut chips and lime zest in a bowl. Mix to combine.
- For the filling: Using an electric mixer, beat the cream cheese, heavy cream, powdered sugar, coconut extract and lime zest and juice in a large bowl until light and fluffy.
- Begin by layering 1/4 cup of the crumb in the bottom of each of 4 parfait glasses. Top each with 1/3 cup of the filling. Repeat the layers once more, then garnish with extra toasted coconut and lime zest.
WATERMELON AND COCONUT SORBET PARFAITS
These simple, striking parfaits are the kind of dessert that wows guests but requires barely more effort than cutting fruit. Ripe watermelon cubes and coconut sorbet taste delicious (and look gorgeous) together, needing only pinches of lime zest for a tropical inflection and toasted coconut for crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Bake coconut flakes in a single layer on a rimmed baking sheet until toasted, about 3 minutes.
- Divide half the sorbet among 6 tall glasses using a 2 1/4-inch ice cream scoop. Top each with a layer of watermelon, another scoop of sorbet, and then more watermelon. Sprinkle with lime zest and toasted coconut.
KEY LIME PIE PARFAITS
Key limes are smaller, rounder and have a yellower flesh than traditional limes. If you can find key limes, use them in this dish to add a sweet-tartness. Recipe from Cooking Light Magazine.
Provided by DailyInspiration
Categories Dessert
Time 21m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth, pour into the top of a double boiler. Cook over simmering water until mixture thickens (about 6 minutes) or until a thermometer registers 160 degrees F., stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
- Spoon 1 tablespoons whipped cream into each of 8 (8-oz.) glasses, top each serving with 1 tablespoons crumbs and 3 tablespoons lime mixture. Repeat layers once, ending with lime mixture. Top each serving with 1 tablespoons whipped cream; sprinkle with lime rind, if desired. Serve immediately.
Nutrition Facts : Calories 119.2, Fat 4.8, SaturatedFat 2.1, Cholesterol 55, Sodium 82.8, Carbohydrate 17.1, Fiber 0.3, Sugar 10.7, Protein 2.7
POMEGRANATE SORBET PARFAIT
Who needs cranberries when you can have pomegranate juice?
Provided by Alison Roman
Categories Bon Appétit Dessert Yogurt Healthy Kid-Friendly Pomegranate Pistachio Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine pomegranate juice, lime juice, sugar, and 1/2 cup water in a large bowl or measuring glass and stir to dissolve sugar. Process in an ice cream maker according to manufacturer's directions. Transfer sorbet to an airtight container; cover and freeze until firm, at least 2 hours.
- When ready to serve, scoop some sorbet into coupe or short glasses or small bowls and top with a spoonful of labneh, then some pistachios and black sesame seeds; drizzle with honey. Repeat layers once more to create a parfait.
- Do ahead
- Sorbet can be made 2 weeks ahead. Keep frozen.
TROPICAL SORBET AND ICE CREAM PARFAITS
Provided by John Phillips
Categories Fruit Dessert Freeze/Chill Frozen Dessert Coconut Mango Pineapple Spring Summer Bon Appétit Hawaii Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 parfaits
Number Of Ingredients 11
Steps:
- Melt butter in heavy small saucepan over medium-high heat. Whisk in brown sugar and cream; bring to boil. Add lime juice, lime peel and salt. Boil until sauce is reduced to 3/4 cup, whisking occasionally, about 2 minutes. Set caramel-lime sauce aside.
- Place 1/3 cup sorbet in each of 4 parfait glasses or wineglasses. Top sorbet with 1/4 cup pineapple, 1/4 cup mango, 2 tablespoons coconut, 2 tablespoons sauce and 1/3 cup ice cream. Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce. Serve immediately.
LIME SORBET PARFAITS
This is a light, fruity and fresh dessert. This recipe used a large can of peaches, I'm not sure of the weight so I guessed. This recipe classifies for the New Zeland region for Zaar World Tour 5 as it contains tropical fruits commonly found there.
Provided by Mami J
Categories Frozen Desserts
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Drain the peaches, reserving 1 cup syrup. Chop peaches.
- Divide about 2 tbs of each fruit among 4 parfait glasses. Drizzle with some of the reserved peach syrup. Top with a layer of sorbet. Repeat layers, finishing with a scoop of sorbet. Garnish with a slice of fruit.
- Place in freezer if not serving immediately, but do not store longer than an hour.
Nutrition Facts : Calories 120.1, Fat 0.5, Sodium 8.1, Carbohydrate 31.1, Fiber 3.7, Sugar 25.9, Protein 1.3
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