Valentines Day Parfaits Recipes
WHITE CHOCOLATE-RASPBERRY PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
- Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
- Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.
VALENTINE PARFAIT CUPCAKES
Drizzle a little chocolate and sprinkle candies to make lovely cupcakes in a snap.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Spoon frosting into decorating bag fitted with large round tip. Pipe dollop of frosting on top of each cupcake.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute, stirring once halfway through heating. Drizzle melted chocolate over frosted cupcakes; sprinkle with hearts. Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 19 g, TransFat 1 g
PRE-VALENTINE DAY PARFAITS
This is more of an idea, than an actual recipe. I am posting it to give you an idea of what can be done with left over cheesecake batter, and left over Homemade chocolate chip cookies. I also had extra Strawberries left over from my Valentines Day Two Layer Cheesecake that I was making a day early. So rather than throw it out, I decided to make parfaits, & it was the perfect addition to our left over Hodge Podge dinner from the fridge. While I was prepping for my Valentine's Dinner. The part that was left over was the NO BAKE LAYER of the cheesecake. Parfaits makes an impressive dessert.
Provided by Rose Mary Mogan @cookinginillinois
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- Start with adding a few of the cookie crumbs to cover the bottom of each parfait glass.
- Next add in a dollop of no bake Cheesecake batter over cookie crumbs.
- Then top with fresh quartered strawberries or other fruit on top of cheesecake batter. Then repeat these steps until you reach the top of each dish.
- Garnish with a whole strawberry on top, and drizzle top with a glaze or favorite chocolate syrup if desired. Refrigerate until you are ready to serve. Enjoy this refreshing dessert.
VALENTINE'S DAY PARFAITS
Make and share this Valentine's Day Parfaits recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, gently fold together the vanilla pudding and whipped cream or topping. If desired, stir in red food coloring.
- Using 2 parfait or sundae glasses, place one-fourth of the cake cubes in the bottom of each glass. Add one-fourth of the berries and one-fourth of the pudding mixture. Repeat the layers. Serve immediately.
Nutrition Facts : Calories 229.7, Fat 3.6, SaturatedFat 2, Cholesterol 11.9, Sodium 427, Carbohydrate 45.6, Fiber 1.2, Sugar 28.6, Protein 5.2
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