4th Of July Granola Parfaits Recipes

4TH OF JULY GRANOLA PARFAITS

4th Of July Granola Parfaits image

8 ingredients is all you need to make these incredibly, delicious and beautiful parfaits. You will feel like you are eating dessert, thanks to the sweet cinnamon granola and rich, fruity berries layered between coconut cream. These are so good, both kids and adults will love them.

Categories Dessert

Number Of Ingredients 9

Ingredients

2 cups old fashioned gluten-free oats
1 tablespoon cinnamon
1 cup chopped pecans
1/2 cup syrup
1/4 cup almond butter
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 13.5 cans of full fat canned coconut cream (placed in fridge overnight, I highly recommend Thai Kitchen as it is always thick and creamy and works best)
For the coconut cream, I chose to whip mine so it was extra fluffy and had volume in the parfaits. You can skip this step and just scoop the thickened cream from the top of the can instead, if you rather. However, I did find by whipping it, I was able to fill up my glasses more. Also, I didn't add any sweetener, as the cinnamon and berries were plenty sweet and I wanted to keep it healthy.

Steps:

Make sure your cans of coconut milk are the full fat kind and have sat in the fridge overnight, so the cream will have separated at the top of the can. Once that has been done, get ready to prepare your granola. Line a large sheet pan with parchment paper and preheat an oven to 325 degrees.
Add the oats, cinnamon and chopped pecans to a medium bowl and stir well. In a separate cup, combine the syrup and almond butter. Add to the dry ingredients and stir really well with a spoon until it all comes together and is sticky.
Spread out onto the prepared pan evenly, about 1/2 inch thick. Bake for 15 minutes. Remove the pan, stir around the granola well so it can cook evenly. Place back in the oven for about 10 more minutes until very golden brown. Let cool for 10 minutes to crisp up.
Meanwhile, remove your coconut milk cans from the fridge. Carefully scoop out only the cream out of each can and add it to a large bowl. Once you get to the water, stop scooping. You should get about 1 1/2 cups of coconut cream. Whip the cream on high with an electric hand mixer for 5-10 minutes, or until lighter and fluffier. I did not add any sweetener. I found the subtle, nuetral cream was the perfect backdrop to the sweet berries and granola.
Begin to layer your serving glasses. Start by layering the granola on the bottom, followed by a couple of spoonfuls of the coconut cream (either whipped or straight from the can), blueberries and raspberries. Repeat. Top with one more dollop of the cream and a strawberry tip (optional), sprinkled cinnamon and extra pecans. If wanting to decorate it as I have, just insert a flag into the strawberry tip. Keep in mind, the layering may vary depending on the size glasses you use. It will be delicious no matter what! These will keep fresh in the fridge up to 2 days.

RECIPE FOR FOURTH OF JULY DESSERT - PATRIOTIC PARFAITS

Recipe for Fourth of July Dessert - Patriotic Parfaits image

These are so easy to make and shouldn't melt too much in the summer heat. It's so hard to find a Fourth of July dessert that won't melt but I think these should hold up nicely.

Provided by Bert A.

Categories Dessert

Time 1h10m

Number Of Ingredients 6

Ingredients

2 boxes Jello Cheesecake instant pudding
4 cups milk
1 1/2 cups fresh blueberries
2 cups fresh strawberries (halved and quartered)
Whipped cream for topping
Parfait glasses or jars

Steps:

In a large bowl, whisk together pudding mix and milk for about two minutes. Let stand for a few minutes to thicken. In your parfait glasses, add a layer of strawberries to the bottom- the more the better to get a good layer of red at the bottom. Add about 3/4 cup Cheesecake pudding mixture to your glass. Follow with a layer of blueberries. Chill in the refrigerator until ready to serve. Before serving, top with whipped cream and a few extra blueberries for garnish. Enjoy!

Nutrition Facts : Calories 100 kcal, ServingSize 1 serving

4TH OF JULY FRUIT PARFAIT

4th of July Fruit Parfait image

This simple, yummy recipe filled with fruit that is PERFECTLY ripe right now, appeared in our local paper this week. PRETTY, refreshing, and VERY patriotic looking.

Provided by Pellerin

Categories Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces cream cheese, at room temperature
6 tablespoons powdered sugar
1 cup whipping cream
1 1/2 teaspoons lemon juice (fresh)
2 cups blueberries (fresh, sprinkled with sugar)
2 cups strawberries (fresh, or red raspberries sprinkled with sugar)
fresh mint leaves (to garnish) or lemon balm (to garnish)

Steps:

In a medium mixing bowl, place the cream cheese, lemon juice, and powdered sugar. Whip with an electric mixer until fluffy. Slowly add whipping cream, a little at a time, and continue beating until the cream is incorporated and the mixture is fluffy.
Into tall wine glasses or champagne flutes, spoon some blueberries into the glass, then a dollop of whipped cream mixture. Add some strawberries or raspberries, then another dollop of whipped cream. Continue until glass is full, then garnish with mint leaves or lemon balm.

Nutrition Facts : Calories 343.1, Fat 28.2, SaturatedFat 17.5, Cholesterol 95.9, Sodium 128, Carbohydrate 20.9, Fiber 2.1, Sugar 15, Protein 4.3

4TH OF JULY PARFAITS

4th of July Parfaits image

Enjoy a neat twist on the typical 4th of July dessert table fare: 4th of July Parfaits! These 4th of July Parfaits feature fruity squares of JELL-O and whipped topping served up in jelly jars.

Provided by My Food and Family

Categories Home

Time 20m

Yield 10 servings

Number Of Ingredients 6

Ingredients

3 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
8 env. KNOX Unflavored Gelatine
9 cups boiling water, divided
3 pkg. (3 oz. each) JELL-O Berry Blue Flavor Gelatin
2 tubs (8 oz. each) COOL WHIP Whipped Topping, thawed
4th of July sprinkles

Steps:

In a medium bowl, combine 3 (3-oz.) boxes of JELL-O Cherry Flavor Gelatin and 4 envelopes unflavored gelatine. Add 4-1/2 cups boiling water and stir 2-3 minutes or until completely dissolved. Pour into 13 x 9-inch pan and place in refrigerator for 4-5 hours or until firm. Repeat with JELL-O Berry Blue Flavor Gelatin and remaining unflavored gelatine and boiling water.
After JELL-O is set, cut into small squares. Add a few pieces of Berry Blue JELL-O to the bottom of 10 (8-oz.) jelly jars. Add COOL WHIP to a resealable bag and pipe into jar on top of JELL-O. Top with a few pieces of Cherry JELL-O. Add more COOL WHIP and sprinkles.
To serve in jars, add the lid and tie with twine; add a small spoon.

Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 57 g, Fiber 0 g, Sugar 53 g, Protein 12 g

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