Light Lime Parfait Recipes

LOOPY LIME AND LYCHEE GELATIN PARFAIT

Steps:

• Evenly divide the lychees cut-side down among 4 parfait glasses.
• Add the gelatin powder to a large measuring cup. Add 1/2 cup of boiling water and stir until the powder is dissolved. Stir in the lychee syrup and vodka. Pour over the prepared glasses and refrigerate until gelatin sets, about 2 hours.
• Meanwhile, whip the cream. In a large bowl add the heavy cream and whisk briskly until soft peaks form, then add the sugar and vanilla and continue to whisk until firm peaks form when the whisk is removed.
• Once the gelatin sets, top with whipped cream and a cherry for garnish.

KEY LIME PARFAITS

Steps:

• Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
• Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.
• Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours.

KEY LIME PARFAIT

Steps:

• Mix gelatin with yogurt, then fold in dessert topping.
• Layer evenly in 6 parfait glasses 1/2 of the graham cracker crumbs; followed by 1/2 of the yogurt mixture; followed by remaining graham cracker crumbs; followed by remaining yogurt mixture.
• Top with shredded coconut.
• Garnish each parfait glass with a slice of lime.
• Serve chilled.

ICED LIME PARFAIT

Steps:

• In a pan, boil the lime juice and zest to reduce by 3/4. Cool
• Put the egg yolks, sugar and reduced lime juice in a heatproof bowl over a pan of simmering water. Whisk until the mixture is thick, light and at least doubled in volume
• Remove from the heat and continue to whisk until the mixture cools to room temperature.
• Fold in the cream and Marsala
• Whisk the egg whites until they can form stiff peaks. Fold into the mixture. Spoon the mixture into glasses and leave to set in the freezer for at least 2 hours

CRUNCHY LIME & BERRY PARFAITS

Steps:

• In a small bowl, combine the pretzels, sugar and butter; press into a greased 9-in. square baking pan. Bake, uncovered, at 350° for 8-10 minutes or until lightly browned. Set aside., In a large bowl, combine the whipped topping, confectioners' sugar, lime juice and zest. In another bowl, combine the berries. Break pretzel mixture into small pieces., Spoon 2 tablespoons lime mixture into each of eight parfait glasses. Layer each with 1 tablespoon pretzel pieces and 1/2 cup berries. Top each with remaining lime mixture and pretzel pieces. Serve immediately.

LIGHT LIME PARFAIT

Steps:

• Prepare the lime jello as per package directions and refrigerate until set (I usually do this in a pyrex measuring cup).
• Mix the pudding mix with milk and vanilla until smooth and somewhat thickened.
• Divide half the jello between four parfait dishes, then divide half the vanilla pudding between the four parfait dishes (completely cover the jello). Repeat with remaining ingredients and refrigerate until firm.
• If desired, top with light Cool Whip when ready to serve.