Frosty Parfaits Recipes

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STRAWBERRY PARFAITS



Strawberry Parfaits image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

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.

FRUIT PARFAITS



Fruit Parfaits image

Five ingredients and less than 10 minutes is all you'll need to wrap up dessert made using fruits topped with almonds.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 2

Number Of Ingredients 6

1/2 cup chopped cantaloupe
1/2 cup sliced strawberries
1/2 cup sliced kiwifruit or honeydew melon
1/2 banana, sliced
1 cup vanilla artificially sweetened low-fat yogurt
2 tablespoons sliced almonds, toasted*

Steps:

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

Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 5 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg

FRUITY PARFAITS



Fruity Parfaits image

These parfaits make for a quick and easy breakfast treat, after-school snack or healthy dessert! Use any fruit you have on hand and try different fruit for variety!

Provided by Mott's

Categories     Trusted Brands: Recipes and Tips

Yield 4

Number Of Ingredients 4

2 cups Mott's® Natural Applesauce
2 cups lowfat fruit-flavored yogurt
½ cup graham cracker crumbs
2 cups diced fresh fruit

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.

Nutrition Facts : Calories 232 calories, Carbohydrate 49.4 g, Cholesterol 2 mg, Fat 1.3 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 0.3 g, Sodium 150 mg, Sugar 42.5 g

RASPBERRY PARFAITS



Raspberry Parfaits image

Looking for a carefree way to impress someone special? A rich and creamy raspberry parfait is guaranteed to dazzle them. -Joelyn Hanham, Chester, New York

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 4

2 ounces cream cheese, softened
2 tablespoons seedless raspberry jam
1/2 cup whipped topping, divided
1/2 cup fresh or frozen raspberries

Steps:

  • In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 cup whipped topping., Place 2 tablespoons raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving.

Nutrition Facts : Calories 213 calories, Fat 13g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CARAMEL FROZEN PARFAITS



Chocolate Caramel Frozen Parfaits image

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

1/2 cup whole milk
1 1/2 cups chilled heavy cream
3 tablespoons water
3/4 cup sugar
8 large egg yolks
7 oz fine-quality bittersweet chocolate (not unsweetened), melted and cooled
1/2 teaspoon vanilla
Accompaniments: hot fudge sauce ; unsweetened whipped cream; fresh raspberries
Special Equipment
an instant-read thermometer; a standing electric mixer; 8 (8- to 9-oz) paper cups

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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