Red White And Blue Patriotic Parfaits Recipes

Steps:

• In each of 4 parfait glasses or wine glasses, layer strawberries, whipped topping and blueberries. Serve immediately or refrigerate until serving time.

Steps:

• Add half the granola to your cup or jar, then half the strawberries and blueberries. Spoon half the yogurt over the top. Layer again with granola, then berries, then remaining yogurt. Top with star-shaped strawberries and blueberries if desired. Serve with a long spoon.

Steps:

• Stir 1 cup boiling water into each flavor dry gelatin in separate large bowls 2 minutes until completely dissolved. Stir 1 cup cold water into gelatin in each bowl.
• Pour each gelatin flavor into separate 8-inch square pans.
• Refrigerate 4 hours or until firm. Cut gelatin in each pan into 1/2-inch cubes. Layer alternating flavors of gelatin cubes and the whipped topping in 10 dessert glasses. Store in refrigerator.

Steps:

• Spoon 1 cup blueberries evenly into 8 (6-oz.) glasses. Place in muffin pan cups, leaning each glass at an angle against side of muffin cup.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Add ice; stir until completely melted. Carefully pour 1 cup gelatin evenly over berries.
• Refrigerate 30 min. or until gelatin is firm. Do not refrigerate remaining gelatin.
• Remove glasses from muffin pan. Whisk 1 cup COOL WHIP into remaining gelatin until blended; spoon over gelatin in glasses. Refrigerate 1 hour or until firm.
• Top with remaining COOL WHIP and blueberries just before serving.

Steps:

• Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.
• Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.
• Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.
• Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.
• Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.
• Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.
• To serve, top each parfait with blueberries and currants, dividing evenly.