ORANGE-BLUEBERRY-YOGURT BREAKFAST PARFAITS
My family loves this simple parfait for breakfast or dessert (depending on your yogurt and granola choices). The orange zest adds a fresh pop to your usual yogurt parfait. I like serving these on the 4th of July!
Provided by Jennifer Baker
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Mix yogurt and orange zest together in a bowl.
- Layer some of the strawberries, yogurt mixture, granola, and blueberries in a parfait glass. Repeat layers until all the ingredients are used up.
Nutrition Facts : Calories 360.1 calories, Carbohydrate 55.4 g, Cholesterol 9.2 mg, Fat 10 g, Fiber 5.4 g, Protein 14.4 g, SaturatedFat 2.7 g, Sodium 130 mg, Sugar 40.4 g
ORANGE AND YOGURT PARFAITS WITH RED WINE CARAMEL
Low-fat yogurt with fresh oranges is a quick, sensible alternative to an ice cream sundae; the red wine gives the caramel a fruity acidity.
Provided by The Bon Appétit Test Kitchen
Time 20m
Yield Makes 4 Servings
Number Of Ingredients 8
Steps:
- Stir sugar, star anise, cream of tartar, and 3 tablespoons water in a medium saucepan to blend. Bring to a boil over medium-high heat and cook, swirling occasionally (do not stir), until sugar is caramelized and the color of dark maple syrup, about 8 minutes. Remove from heat and carefully add 1/4 cup red wine (mixture will bubble vigorously), stirring to dissolve. Add remaining 1/4 cup red wine. Boil for 30 seconds, stirring to make sure all sugar is dissolved. Let cool completely. DO AHEAD: Red wine caramel can be made 1 week ahead. Cover and chill. Rewarm slightly to loosen before using.
- Using a sharp knife, remove all peel and white pith from oranges. Slice into 1/8"-1/4" rings.
- Layer 1-2 orange rings (cut slices in half if large) each in the bottom of small glass jars (clear jars or glasses show off the pretty layers, but you can also use bowls). Drizzle with 1 generous teaspoon red wine caramel; top with a spoonful of yogurt. Sprinkle nuts over. Repeat layering twice more, ending with nuts. Drizzle a bit more caramel over; garnish parfaits with mint leaves. DO AHEAD: Parfaits can be made 30 minutes ahead. Cover; chill.
ORANGE PARFAITS
"The first time my son's fiancee tried this citrus parfait, she wanted the recipe. The next time, she wanted the leftovers," writes Deborah Greenwood of Elmer, New Jersey.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine gelatin and orange juice; let stand for 5 minutes. Heat milk until boiling; add to gelatin. Cool slightly. Transfer to a blender; cover and process for 30 seconds or until blended. Add the cream cheese, sugar, vanilla and orange zest; process until blended., Drain oranges, reserving juice; set oranges aside. Add pineapple and reserved juice to gelatin mixture; process until smooth. Fold in whipped topping., Place half of the oranges in eight parfait glasses. Layer with half of the gelatin mixture and 3 tablespoons of cracker crumbs. Repeat layers of gelatin and crumbs; top with remaining oranges. Chill for 4 hours. Sprinkle with remaining crumbs.,
Nutrition Facts : Calories 277 calories, Fat 10g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 130mg sodium, Carbohydrate 39g carbohydrate, Fiber 1g fiber), Protein 6g protein.
YOGURT PARFAIT WITH MULLED RED WINE SYRUP, ORANGES, AND ALMONDS
Another parfait idea, using the same principle and base (Greek-style yogurt) but different accompanying layers. Feel free to use higher-fat yogurt if desired. I like to use Cara Cara oranges, those vibrant pink-fleshed ones, but blood oranges are deliciously striking here, and regular navel oranges or ruby red grapefruit are no slouches, either.
Number Of Ingredients 4
Steps:
- Toast the almond slices in a small dry skillet over medium-high heat, stirring constantly, until they are lightly browned and begin to smell toasty, 2 to 3 minutes. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.
- Use a chef's knife to slice off both ends of the orange. Stand the orange on one end, hold it steady with one hand, and slice from the top edge downward along the curve of the fruit, cutting away both the peel and the pith but leaving as much of the flesh as possible. Working over a bowl to catch the juices, hold the orange in one hand and use a paring knife in the other to cut between the sections, detaching each section of fruit from its surrounding membrane. Let the sections fall into the bowl as you work.
- Drop a few orange sections into the bottom of a large-bowled wineglass or champagne flute. Drizzle with a tablespoon of red wine syrup and top with a few almonds and then 2 or 3 tablespoons of yogurt. Repeat several times until the ingredients are used up, ending with oranges, syrup, and almonds on top if possible, and eat.
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