STRAWBERRY CREAM PARFAITS
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.
- Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.
- Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.
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.
COCONUT CREAM MACAROONS
Enjoy this drop cookie recipe made using Gold Medal® all-purpose flour - perfect for a dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line cookie sheets with foil or cooking parchment paper. On 1 lined cookie sheet, sprinkle 1 cup of the coconut over foil paper. Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool. Reserve foil for baking cookies.
- In large bowl, mix toasted coconut, remaining coconut, the flour and salt. In medium bowl, beat milk, cream of coconut, vanilla, almond extract and egg until well mixed. Pour milk mixture over coconut mixture; stir until well mixed.
- On cookie sheets lined with foil, drop mixture by heaping tablespoonfuls about 2 inches apart.
- Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide foil with cookies from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set.
Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 85 mg
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