Mascarpone Yogurt Parfaits Recipes

Steps:

• First, pour the yogurt into a bowl. Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.
• Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.
• When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top.

Steps:

• Combine the blueberries, raspberries and strawberries in a bowl. Add the sugar. Let stand 20 minutes, stirring occasionally.
• Place 1/4 cup yogurt in the bottom of five 8-ounce glasses. Top with 2 tablespoons of the berry mixture. Repeat the layers once. Top each serving with 1/4 cup of yogurt and sprinkle with 2 tablespoons of granola. Drizzle each with 1 tablespoon honey.

Steps:

• For the spiced crullers: Spray the parchment paper with nonstick cooking spray, then cut into 4-inch squares. Set aside.
• Combine the butter, sugar and salt with 375 grams water in a small pot and bring to a boil. Lower the heat and add the flour. Stir with a wooden spoon until your muscles are tired and some of the moisture has evaporated. Stir for at least 1 minute, not allowing the dough to stick to the bottom of the pot.
• Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed to cool.
• Whisk together the whole eggs and egg whites in a separate bowl.
• Once the dough is no longer hot to the touch and no longer gives off steam, turn the mixer to low speed and add the eggs, 1 tablespoon at a time, being sure to let each addition incorporate fully before adding the next. Scrape down the side of the bowl between additions.
• Transfer the dough to a pastry bag fitted with the large star tip. Pipe a circle onto a parchment square, letting the ends meet but not overlap. Repeat with the remaining dough.
• For the spiced sugar: Stir together the sugar, cinnamon and nutmeg in a small bowl.
• In a large Dutch oven, bring several inches oil to 370 degrees F. Carefully slide 4 crullers into the oil and fry until fully browned, 1 1/2 minutes per side. Transfer to the bowl of spiced sugar and coat both sides; transfer to a cooling rack. Repeat with remaining crullers. Cool, 5 minutes.
• For the yogurt topping: Beat together the cream and jam with an electric mixer on high until soft peaks form. Fold the yogurt into the whipped cream, then fold in the zest. Transfer to a pastry bag fitted with a round tip or use a spoon to drop dollops into the middles of the crullers.
• For the granola topping: Preheat the oven to 375 degrees F. Combine the bran flakes, oats, pumpkin seeds, cinnamon, ginger, nutmeg and salt in a medium bowl.
• Heat the cream, brown sugar and butter in a saucepan until the butter is melted and the sugar has dissolved. Pour over the dry ingredients, and stir to mix. Transfer to a cookie sheet and bake until golden, about 30 minutes. Let cool completely, then break up into bits.
• Drizzle the crullers with some jam or honey, then sprinkle with granola bits and some zest.

Steps:

• Blend 1 cup chopped strawberries, 2/3 cup raspberries and sugar in processor to smooth puree. Drop 1 whole strawberry into each of 4 Champagne flutes or wineglasses. Top with 2 rounded tablespoons mascarpone cheese and 2 tablespoons fruit puree. Repeat layering 2 more times. Top each parfait with some of remaining cheese, then 3 raspberries. Chill at least 1 hour or cover and chill overnight.