SPARKLING PARFAITS
Steps:
- For the champagne flutes: Bring 1 cup water to a boil in a saucepan. In a medium bowl, whisk together the boiling water, honey and gelatin. Refrigerate until the mixture is cooled slightly but still liquid, about 30 minutes.
- Stir in the champagne. Pour the mixture into 6 champagne flutes. Let set for 20 more minutes in the fridge. Place a raspberry in the bottom of each flute. Let sit in the fridge until fully set, about 3 hours.
- For the whipped cream: Begin to beat the heavy cream with an electric mixer in a large bowl. Gradually add the sugar and keep beating until you have soft peaks of whipped cream.
- To serve: Top the champagne flutes with whipped cream and gold sugar sprinkles.
STRAWBERRY PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Hull and quarter 1 quart strawberries. Toss with 1 teaspoon sugar in a large bowl. Sprinkle a layer of gingersnap crumbs or graham cracker crumbs in the bottom of parfait glasses. Top with the berries. Mix 1 cup nonfat Greek yogurt with 2 tablespoons honey and 1/2 teaspoon cinnamon, then spoon over the berries.
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.
POMEGRANATE GELATIN
Steps:
- Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside.
- Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.
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.
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