Angel Fruit Parfaits Recipes

ANGEL-FRUIT PARFAITS

Steps:

• In 2 parfait glasses or dessert bowls, alternate layers of cake, fruit, yogurt and almonds.
• Top each serving with almonds. Serve immediately.

YOGURT AND FRUIT PARFAITS

Steps:

• Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

CHOCOLATE ANGEL FOOD AND RASPBERRY PARFAIT

Steps:

• Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form, keep cold.
• Place a few cubes of the angel food cake in the bottom of 4 parfait glasses and drizzle with 1 teaspoon of framboise. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a grated chocolate. Repeat to make 4 layers ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

CREAMY FRUIT AND PUDDING PARFAITS

Steps:

• Mix juice and extract until blended. Drizzle over cake cubes in large bowl; toss to evenly coat.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Place half the cake cubes in 12 dessert dishes; top with layers of half each of the berries and pudding mixture. Repeat layers.
• Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.

FRESH FRUIT PARFAITS

Steps:

• In a small bowl, combine yogurt and whipped topping; set aside 4 teaspoons for topping. Spoon half of the remaining yogurt mixture into four parfait glasses; layer with half of the banana, sliced strawberries, pineapple and blueberries. Repeat layers. , Top each parfait with reserved yogurt mixture and a whole strawberry. Chill until serving.

ANGEL FRUIT TRIFLE

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

SWEET & EASY ANGEL FOOD CAKE PARFAITS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. or until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Stir pineapple into gelatin. Refrigerate 15 min. Meanwhile, cut cake into 1-inch pieces.
• Add COOL WHIP to gelatin mixture; whisk just until blended. Layer half each of the cake pieces and gelatin mixture in 12 parfait glasses; repeat layers. Refrigerate 30 min.

FRUITY PARFAITS

Steps:

• Spoon 1/4 cup yogurt into bottoms of four parfait glasses.
• Sprinkle 1 tablespoon graham cracker crumbs over yogurt in each glass.
• Top crumbs with 1/4 cup diced fruit. Top fruit with 1/4 cup applesauce. Repeat layers. Cover and chill until ready to serve.

FRUIT PARFAITS

Steps:

• Alternate layers of fruit and yogurt in 2 goblets or parfait glasses, beginning and ending with fruit.
• Top with almonds.