Mini Strawberry Parfaits Recipes

STRAWBERRIES & CREAM MINI PARFAITS

Steps:

• To a medium bowl, add the strawberries and sugar. Mix until the mixture is mostly combined. Set aside, covered in room temperature for at least 45 minutes.
• To a bowl of an electric mixer fitted with a whisk attachment (hand mixer works well too), over medium/high speed, whip the heavy cream until slightly thickened. Increase the speed to high and whip until thickened and medium peaks form.
• Turn off the mixer and add the powdered sugar and the vanilla extract. Turn the mixer back to low speed and whip until the confectioner's sugar is mostly combined. Increase the speed to high and whip until completely thickened and the mixture forms stiff peaks.
• Spoon into a large piping bag fitted with a large star or round tip and place in the refrigerator until ready to use.
• Prepare six 5 ounce dessert glasses or bowls. To glass dessert glasses (or bowls) add a couple of spoonfuls of macerated strawberries.
• Pipe vanilla whipped cream on top, followed by more strawberries.
• Top with vanilla whipped cream. Garnish with a strawberry.
• Makes six mini parfaits.

STRAWBERRY CREAM PARFAITS

Steps:

• In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.
• Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.
• Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.

STRAWBERRY PARFAITS

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.

EASY STRAWBERRY PUDDING PARFAITS

Steps:

• Prepare vanilla pudding according to package directions, except do not chill.
• In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.
• In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.

MINI STRAWBERRY PRETZEL JARS

Steps:

• Mix pretzel crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 10 (4-oz.) jelly jars, adding about 3 Tbsp. to each.
• Beat cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Stir in COOL WHIP; spoon over crusts. Spread with back of spoon to form even layer. Refrigerate until ready to use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
• Stir berries into gelatin; spoon over cream cheese layers in jars. Refrigerate 3 hours or until firm.

STRAWBERRY PARFAITS

Steps:

• Spoon ice cream into a large bowl. Dissolve gelatin in water; pour over the ice cream and blend well. Pour into parfait glasses. Refrigerate until set, about 1-1/2 hours.

MINI STRAWBERRY PARFAITS

Steps:

• Crust:.
• In a large bowl combine all 3 ingredients and mix until the dough comes together when pinched between fingers.
• Filling:.
• In a medium mixing bowl, combine chopped strawberries and 1 Tbsp sugar. Mix well until coated. Set aside.
• Combine cream cheese, ½ cup sugar and vanilla in a medium mixing bowl. Beat with an electric mixer until your mixture is light and creamy. Fold in whipped topping.
• Add 2 Tbsp graham cracker mixture to the bottom of each cup.
• Press down on mixture with your fingers to create a crust.
• Add the cream cheese filling, dividing evenly between the 16 servings (reserve a little to dollop on top of each cup if desired).
• Spoon strawberries over each serving, dividing evenly.
• Top with additional whipped topping.

MINI RASPBERRY MOUSSE PARFAITS

Steps:

• Press raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled., Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping., Divide angel food cake among four small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Refrigerate until serving.