Red White 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:

• 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.

Steps:

• Cap strawberries, cut into bite-size pieces and place them in small mixing bowl.
• Sprinkle sugar over berries and stir. Use spoon to crush berries slightly so they will release juice. Set aside.
• Place cookies in zipper-top plastic bag and use rolling pin to crush them finely. Set aside.
• In small bowl or 2-cup measure, stir together 1/2 C of whipped topping and yogurt until well blended. Set aside.
• Divide cookie crumbs evenly in bottom of 4 parfait glasses or other dessert dishes (that hold at least 1 cup).
• Spoon strawberry mixture evenly over crumbs.
• Spoon yogurt mixture evenly over strawberries.
• Divide blueberries evenly, and scatter them over yogurt mixture in each dish.
• The dishes may be served at once or covered with plastic wrap and refrigerated until ready to serve, up to 3 hours.
• Just before serving, dollop 1 tsp of whipped topping on top of each dish as a garnish.
• Note: Plain shortbread cookies, vanilla wafers or butter cookies may be substituted for the pecan sandies.