FRENCH VANILLA PARFAITS
Blend flavored instant coffee with fat free vanilla pudding and whipped topping for these French Vanilla Parfaits. Layered with fresh strawberries, you'll get a beautifully elegant dessert in these French Vanilla Parfaits.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings, about 2/3 cup each
Number Of Ingredients 6
Steps:
- Dissolve flavored instant coffee in hot water in medium bowl. Add milk and pudding mix; beat with whisk 2 min. Stir in COOL WHIP.
- Spoon half the pudding mixture into each of 6 dessert glasses; cover with layer of strawberries. Top with remaining pudding mixture.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 90, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0.5846 g, Sugar 0 g, Protein 3 g
VANILLA PARFAIT
Make and share this Vanilla Parfait recipe from Food.com.
Provided by fawn512
Categories Frozen Desserts
Time 20m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Whip cream until soft peak, set aside and chill.
- Whisk eggyolk and sugar in a bowl. Set aside.
- In a saucepan, boil milk. Once boiling, pour some into egg mixture, while whisking constantly (pour gradually because you might cook the eggs) after all milk is poured,.
- Bring back the mixture into the saucepan, cook until the mixture slightly thickened (or until it coats the back of the spoon).
- Strain into another bowl, place over ice bath and stir.
- Once mixture is cooled, fold in the whipped cream, vanilla.
- Place in containers and freeze.
- NOTE: i added chopped nougatine to flavor it a bit during the folding.
Nutrition Facts : Calories 665.9, Fat 51.2, SaturatedFat 29.1, Cholesterol 644.3, Sodium 105.2, Carbohydrate 41, Sugar 32.6, Protein 11.6
VANILLA PARFAITS
Having a dinner party? Here's a stress-free dessert. You can have these Vanilla Parfaits chilling in the fridge in just 15 minutes.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Pour 2 cups of the milk into medium bowl. Add dry chocolate pudding mix and 1/4 cup of the flavored instant coffee. Beat with wire whisk 2 minutes or until well blended.
- Pour remaining 1-1/2 cups milk into another medium bowl. Add dry vanilla pudding mix and remaining 1/4 cup flavored instant coffee. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
- Spoon chocolate pudding evenly into 6 dessert glasses; cover with vanilla pudding mixture. Top with remaining 3/4 cup whipped topping. Refrigerate several hours or until ready to serve.
Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 640 mg, Carbohydrate 54 g, Fiber 1 g, Sugar 43 g, Protein 6 g
VANILLA BERRY YOGURT PARFAITS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the fruit: Combine the blueberries, blackberries, strawberries, honey and vanilla extract in a bowl and stir. Let sit for at least 10 minutes.
- For the yogurt: Mix up the yogurt, honey and vanilla in a bowl.
- Layer some of the syrupy fruit on the bottom of 4 small mason jars, then top with a layer of yogurt. Repeat the layers. Serve immediately or chill until ready to serve.
CREME DE MENTHE PARFAITS
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- In parfait cups or cocktail glasses, layer creme de menthe with French vanilla ice cream. Garnish parfaits with raspberries and fresh mint leaves.
FRENCH SILK CHOCOLATE PIE (OR PARFAIT)
Although eaten refrigerated, not frozen, this rich dessert melts in your mouth like ice cream! One of it's special assets is being able to make it ahead and freeze to have on hand for special occasions. Mother made this often, and it is still my favorite dessert. Cooking time includes chilling time. Variation: For Gluten-intolerant people: Omit pie crust and spoon filling into individual parfait glasses and garnish with whipped cream and chocolate shavings!
Provided by BeachGirl
Categories Pie
Time 1h30m
Yield 1 9inch pie, 12 serving(s)
Number Of Ingredients 7
Steps:
- Bake pie crust according to package directions for a pie that will contain a refrigerated filling. Filling is not cooked.
- Cool.
- Melt 1 ounce baking chocolate (See NOTE below).
- With an electric mixer, cream butter and sugar together for at least 5 minutes until sugar is dissolved.
- (This step is very important to the final texture of this dessert).
- Add melted chocolate and vanilla extract and mix well.
- Wash and dry the two raw eggs. Add two eggs, one at a time, beating 5 minutes after each addition, until mixture is thick and creamy.
- Pour into baked pie crust.
- Garnish with shavings from the 1/2 ounce chocolate square.
- Or melt chocolate and drizzle over the pie.
- Chill at least 1-2 hours or until well set.
- Because this is very rich, cut into at least 12 slices.
- This pie freezes well for up to 3 months.
- Just thaw several hours in the refrigerator and serve.
- For real decadence, spread a layer of non-dairy topping over filling before garnishing with chocolate.
- NOTE: Easy Way to Melt Chocolate: Place chocolate in a small bowl; place bowl on drip coffee maker burner until melted.
- It is just the right temperature to melt chocolate without scorching it, unless left on burner much too long.
- Note: Because of the raw eggs. this pie is not recommended for very young children, very elderly people, or people with impaired immune systems.
CHOCOLATE AND VANILLA PARFAITS WITH CHERRY SAUCE
Categories Chocolate Dairy Egg Dessert Freeze/Chill Frozen Dessert Cherry Vanilla Bon Appétit
Number Of Ingredients 15
Steps:
- Make cherry sauce:
- Stir cheryy juices and sugar in medium saucepan over medium heat until sugar dissolves. Increase heat; boil 5 minutes. Add cherries; return to boil. Refrigerate until cold. (Can be made 3 days ahead. Cover; keep chilled.)
- Make chocolate parfait:
- Place chocolate in medium metal bowl set over saucepan of barely simmering water (do not let bottom of bowl touch water). Whisk constantly until very thick and thermometer registers 160°F, about 5 minutes.
- Beat cream in medium bowl to soft peaks. Gently fold chocolate, then cream into egg mixture. Spoon chocolate parfait into 8 pilsner glasses or goblets. Freeze.
- Make vanilla parfait:
- Combine eggs yolk and sugar in small metal bowl. Set over saucepan of barely simmering water (do not allow bottom of bowl to touch water.) Whisk constantly until mixture is very thick and thermometer registers 160°F, about 5 minutes. Transfer mixture to large bowl. Beat with electric mixture until cool and very fluffy, about 5 minutes.
- Place cream in medium bowl. Scrape seeds from vanilla bean; beat to soft peaks. Fold cream into egg mixture. spoon vanilla parfait atop chocolate parfait. Cover; freeze 4 hours or up to 3 days.
- Spoon cherry sauce atop parfaits.
PARADISE PARFAITS
I depend on pudding and chopped fruit for dessert. My parfait, for instance, give fresh fruit, vanilla pudding and crunchy nuts a fun twist with cookie crumbs and coconuts.-Lee Ann Odell, Erie , Colorado
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Refrigerate for 5 minutes., Meanwhile, coarsely crush 12 wafers; set aside. In parfait glasses, layer banana slices, half of the cookie crumbs, half of the walnuts and pudding and all of the strawberries. Top with the remaining cookie crumbs and pudding, all of the grapes and remaining nuts. Garnish with toasted coconut and a whole vanilla wafer.
Nutrition Facts : Calories 313 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 484mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.
VANILLA BERRY PARFAITS
Delicious and easy, this is a fabulous mix of berries and yogurt! If you like, you can make a thin layer of graham crackers or granola in each vanilla/berry layer. That gives it a little more crunch.
Provided by Rebecca
Categories Desserts Specialty Dessert Recipes
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 69.4 g, Cholesterol 11.4 mg, Fat 3.7 g, Fiber 2.8 g, Protein 13.6 g, SaturatedFat 2 g, Sodium 186.1 mg, Sugar 33 g
VANILLA PARFAIT (PARFAIT A LA VANILLE)
Steps:
- Combine the sugar and water in a saucepan. Bring to a boil and add the vanilla. Let simmer briefly.
- Put the cream in a chilled bowl and beat until stiff. Chill until ready to use.
- Meanwhile, put the yolks in a heavy saucepan and start beating with a wire whisk. Continue beating vigorously while gradually adding the simmering syrup.
- Put the saucepan on a heatproof pad and continue beating until the volume increases four or five times the original. Do not let the mixture get too hot or it will scramble. It will resemble a light yellow, frothy but well-thickened custard or a sabayon. This should require four or five minutes of vigorous beating.
- Pour and scrape the mixture into the bowl of an electric mixer. Beat on high speed until the custard is cooled to room temperature, seven minutes or longer.
- Scrape the whipped cream onto the yolk mixture. Carefully fold it in until well blended. Pour and scrape the mixture into a decorative crystal or other bowl or serving dish.
- Place the dish in the freezer and let stand several hours or, preferably, over night until frozen. Serve with raspberry sauce.
RASPBERRY VANILLA PUDDING PARFAITS
I used to serve these simple yet impressive parfaits when we ran a motel and restaurant. Now I serve them to guests. You can substitute other seasonal fruit, like peaches or strawberries.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.
Nutrition Facts : Calories 158 calories, Fat 5g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CARAMEL FROZEN PARFAITS
Categories Milk/Cream Mixer Chocolate Egg Dessert Freeze/Chill Vanilla Winter Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then remove from heat and keep warm, covered.
- Bring water and 1/2 cup sugar to a boil in another small heavy saucepan, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully add warm cream mixture (mixture will steam vigorously and caramel will harden). Cook over low heat, whisking, until caramel is dissolved.
- Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a metal bowl, then add hot caramel mixture in a slow stream, whisking. Transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened and registers 170°F on thermometer (do not let boil).
- Pour custard through a fine-mesh sieve into bowl of standing mixer, then beat at high speed 10 minutes (mixture will be completely cool, thick, and pale). Beat in melted chocolate and vanilla.
- Whisk remaining cup cream in another bowl until it just holds stiff peaks, then whisk about one fourth of cream into chocolate mixture to lighten. Fold in remaining cream gently but thoroughly and divide mixture among paper cups, smoothing tops. Cover each cup with foil and freeze parfaits at least 12 hours.
- To serve, carefully tear off each paper cup and invert parfaits onto plates.
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