VANILLA PARFAIT
Make and share this Vanilla Parfait recipe from Food.com.
Provided by fawn512
Categories Frozen Desserts
Time 20m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Whip cream until soft peak, set aside and chill.
- Whisk eggyolk and sugar in a bowl. Set aside.
- In a saucepan, boil milk. Once boiling, pour some into egg mixture, while whisking constantly (pour gradually because you might cook the eggs) after all milk is poured,.
- Bring back the mixture into the saucepan, cook until the mixture slightly thickened (or until it coats the back of the spoon).
- Strain into another bowl, place over ice bath and stir.
- Once mixture is cooled, fold in the whipped cream, vanilla.
- Place in containers and freeze.
- NOTE: i added chopped nougatine to flavor it a bit during the folding.
Nutrition Facts : Calories 665.9, Fat 51.2, SaturatedFat 29.1, Cholesterol 644.3, Sodium 105.2, Carbohydrate 41, Sugar 32.6, Protein 11.6
VANILLA BERRY YOGURT PARFAITS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the fruit: Combine the blueberries, blackberries, strawberries, honey and vanilla extract in a bowl and stir. Let sit for at least 10 minutes.
- For the yogurt: Mix up the yogurt, honey and vanilla in a bowl.
- Layer some of the syrupy fruit on the bottom of 4 small mason jars, then top with a layer of yogurt. Repeat the layers. Serve immediately or chill until ready to serve.
BLACKBERRY AND VANILLA BEAN CUSTARD PARFAIT
Steps:
- For the custard, place half the cashews and coconut in blender with 1/4 to 1/2 cup water, as needed, to blend until smooth. Add remaining cashews and coconut and vanilla and maple syrup. Blend. Refrigerate until cold.
- Crush lavender or thyme in a mortar. Place in a large bowl, and add blackberries and honey. Gently crush together with back of a spoon, leaving some berries whole.
- Layer custard and berries in 4 martini glasses or goblets, top with nuts and serve.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 20 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 37 milligrams, Sugar 34 grams, TransFat 0 grams
VANILLA BERRY PARFAITS
Delicious and easy, this is a fabulous mix of berries and yogurt! If you like, you can make a thin layer of graham crackers or granola in each vanilla/berry layer. That gives it a little more crunch.
Provided by Rebecca
Categories Desserts Specialty Dessert Recipes
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 69.4 g, Cholesterol 11.4 mg, Fat 3.7 g, Fiber 2.8 g, Protein 13.6 g, SaturatedFat 2 g, Sodium 186.1 mg, Sugar 33 g
FRENCH VANILLA PARFAITS
Blend flavored instant coffee with fat free vanilla pudding and whipped topping for these French Vanilla Parfaits. Layered with fresh strawberries, you'll get a beautifully elegant dessert in these French Vanilla Parfaits.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings, about 2/3 cup each
Number Of Ingredients 6
Steps:
- Dissolve flavored instant coffee in hot water in medium bowl. Add milk and pudding mix; beat with whisk 2 min. Stir in COOL WHIP.
- Spoon half the pudding mixture into each of 6 dessert glasses; cover with layer of strawberries. Top with remaining pudding mixture.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 90, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0.5846 g, Sugar 0 g, Protein 3 g
PUMPKIN PARFAIT
This no-bake dessert, inspired by an idea from my colleague Suzanne Hamlin, does require a few hours in the freezer. Still, the active working time is about 20 minutes. You start with canned pumpkin purée, stir in cream, milk and spices, and freeze. Several hours (or days) later -- when you're ready for dessert -- you cut up the frozen purée and put it into the food processor, which makes it smooth and creamy. Layer this ingenious creation with lightly whipped cream if you like - or not.
Provided by Mark Bittman
Categories easy, custards and puddings, dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the pumpkin, 3/4 cup cream, milk, 3/4 cup sugar, spices and rum. Line an 8- or 9-inch square pan with plastic wrap, and pour the mixture into the pan. Wrap the whole pan in plastic, and freeze it in the coldest part of your freezer for at least 4 to 6 hours, until it is frozen solid; it can keep for as long as two days.
- Remove the pan from the freezer about 20 minutes before serving.
- Whip the remaining cream with the 1 tablespoon sugar. Refrigerate while completing the dessert.
- Working quickly to avoid as much melting as possible, cut the frozen pumpkin mixture into small cubes and purée them in a food processor until they are smooth. In small parfait or wine glasses, layer 2 tablespoons pumpkin mixture, then a rounded tablespoon whipped cream, alternating for 4 layers. Serve immediately.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 11 grams, Sodium 28 milligrams, Sugar 20 grams
LEMON-SODA BUTTERMILK PARFAIT
These seriously elegant and tongue-tingling parfaits are an excellent dessert to have in your year-round repertoire and are as perfect in the formal dining room under the chandelier as they are in the backyard tent on picnic tables under the paper streamers. Alternating thin precise layers of lemon soda gelatin and tangy buttermilk gelatin takes patience and focus, but once built, they can sit, covered, up to a week in the refrigerator. Be sure to pull them twenty minutes before serving to allow the fully chilled and set parfaits to relax a little, tempering to a perfectly jiggly consistency - then try not to giggle as you eat that first zingy lemony spoonful.
Provided by Gabrielle Hamilton
Categories parfaits and trifles, project, dessert
Time 5h
Yield 4 parfaits
Number Of Ingredients 10
Steps:
- Prepare the lemon gelatin: Pour 1/4 cup club soda into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
- Combine the lemon juice and sugar in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water. Cook over low heat just until the lemon syrup begins to steam, about 3 minutes. You should have a viscous, syrupy liquid with no discernible traces of sugar granules. Pour the lemon syrup into the gelatin mixture, and stir well to combine. (There should be no visible undissolved gelatin, but you could pass the mixture through a fine-mesh strainer, if need be.) Stir in the remaining 1 1/2 cups club soda, and transfer to a bowl set over an ice bath.
- Prepare the buttermilk gelatin: Pour the cold water into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
- Meanwhile, in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water, combine the heavy cream, buttermilk and sugar. Scald over medium heat until the sugar is dissolved completely.
- Stir the scalded cream mixture into the gelatin-and-water mixture, then pour into a smaller bowl set over an ice bath. Let cool for 5 minutes, stirring often to prevent the edges from solidifying. Remove the bowl from the ice bath, and let stand at room temperature. After about 5 minutes, once the mixture is the consistency of melted ice cream, start assembling the parfaits.
- Gather four 8-ounce parfait glasses and prepare an ample ice bath that can comfortably and securely fit all four of the glasses without tipping them over.
- Using a tablespoon, carefully pour 2 tablespoons of the buttermilk mixture into the bottom of each glass, and place each glass into the ice bath to set for 10 minutes.
- Pick up a parfait glass, and give it a little jiggle to confirm the layer has set enough to receive - and support - the next layer. Then repeat Step 7 with the lemon mixture, allowing it to set until firm in the center, about 30 minutes.
- Continue layering the buttermilk and lemon gelatins alternately, until the glasses are full, allowing each layer to fully set in the ice bath before proceeding to the next. Add more ice to the ice bath as needed, and don't be tempted to hasten the process. If either mixture begins to firm up while you are working and is no longer spoonable or pourable, gently rewarm it for a few seconds over a pan of simmering water to liquify once more.
- Cover and refrigerate the parfaits until thoroughly chilled and fully set, or up to 2 days. Before serving, be certain to temper for 20 minutes at room temperature for perfect, tender results. Finish with whipped cream.
CREAMY CHOCOLATE-VANILLA PARFAITS
These creamy triple-layer parfaits will please both the chocolate lovers and the vanilla fans at the table.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 5
Steps:
- Beat vanilla pudding mix and 2 cups milk in small bowl with whisk 2 min. Let stand 5 min. or until slightly thickened. Spoon evenly into 8 dessert glasses.
- Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min. Spoon half the chocolate pudding into separate medium bowl. Add COOL WHIP; stir with whisk until blended. Spoon evenly over vanilla pudding.
- Stir melted chocolate into remaining chocolate pudding. Spoon evenly over pudding layers in glasses.
Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 26 g, Protein 5 g
BLUEBERRY YOGURT PARFAIT
The beneficial phytonutrients in blueberries are anthocyanins, a type found in other fruits and vegetables with red, blue and purple pigments. Scientists use a test called the O.R.A.C. (short for oxygen radical absorbance capacity) to rate the antioxidant capacity in foods, and by this measure blueberries always come out on top. So if red wine is off limits and beets just aren't your thing, try adding a half cup of blueberries to your cereal or yogurt in the morning, throw a half cup of frozen blueberries into your smoothie - or try any of this week's recipes. This beautiful parfait tastes so much richer than it is. You can serve it for breakfast or for dessert. Look for organic yogurt that has no thickeners or gums added to it.
Provided by Martha Rose Shulman
Categories easy, sauces and gravies, dessert
Time 1h20m
Yield Serves four
Number Of Ingredients 6
Steps:
- Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.
- Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 5 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 48 milligrams, Sugar 26 grams
RASPBERRY VANILLA PUDDING PARFAITS
I used to serve these simple yet impressive parfaits when we ran a motel and restaurant. Now I serve them to guests. You can substitute other seasonal fruit, like peaches or strawberries.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.
Nutrition Facts : Calories 158 calories, Fat 5g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
VANILLA PARFAITS
Having a dinner party? Here's a stress-free dessert. You can have these Vanilla Parfaits chilling in the fridge in just 15 minutes.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Pour 2 cups of the milk into medium bowl. Add dry chocolate pudding mix and 1/4 cup of the flavored instant coffee. Beat with wire whisk 2 minutes or until well blended.
- Pour remaining 1-1/2 cups milk into another medium bowl. Add dry vanilla pudding mix and remaining 1/4 cup flavored instant coffee. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
- Spoon chocolate pudding evenly into 6 dessert glasses; cover with vanilla pudding mixture. Top with remaining 3/4 cup whipped topping. Refrigerate several hours or until ready to serve.
Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 640 mg, Carbohydrate 54 g, Fiber 1 g, Sugar 43 g, Protein 6 g
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