Strawberry Lemon Fool Parfaits Recipes

Steps:

• In a food processor, combine strawberries and sugar. Process for 20-30 seconds or until the berries are coarsely chopped. Divide half of the mixture into four parfait glasses. Top with yogurt and remaining berries.

Steps:

• Add the strawberries to a bowl, sprinkle over the granulated sugar and strawberry liqueur and let steep 10 minutes.
• Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the strawberries with a fork and fold them into the cream.
• Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole strawberry!

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.

Steps:

• With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.
• To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.
• In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with a strawberry fan and sprig of fresh mint.

Steps:

• In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds.
• Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours.

Steps:

• Stir together strawberry pie filling, allspice, and chopped candied walnuts. Set aside.
• Crumble 2 oatmeal cookies each in the bottom of 4 parfait glasses. Divide half of the strawberry mixture among the 4 glasses along with a scoop of ice cream. Garnish with caramel sauce, candied walnuts and strawberries.

Steps:

• In a bowl, toss together the strawberries, orange juice, and sugar. Let rest at room temperature for 30 minutes, tossing a few times while it rests.
• To make the whipped cream: In a large bowl, whisk the heavy cream until soft peaks form. Add the honey, sugar, and vanilla. Continue to whisk until medium stiff peaks form.
• Remove the strawberries from the bowl with a slotted spoon and add to the whipped cream. With a rubber spatula, gently fold the strawberries into the whipped cream. Pour into a serving glass or dish and serve with graham crackers, either crumbled over the top or use them as a scoop.

Steps:

• In medium bowl whip cream to form stiff peaks.
• In another medium bowl mix about one-fourth of the cream into lemon curd to blend thoroughly, then fold in remaining cream and the lemon peel.
• Chill well.
• To serve, arrange 3 layers of strawberries and 2 layers of lemon cream in each of 4 stemmed glasses, beginning and ending with strawberries.
• Garnish with mint.
• Serve with small crisp cookies.