Pre Valentine Day Parfaits Recipes
VALENTINE'S DAY PARFAITS
Steps:
- In a small bowl, dissolve 1 package of gelatin in boiling water.
- Transfer 1/2 cup of gelatin to another bowl and whisk in 1/2 cup sour cream and 1/4 teaspoon extract.
- Divide among four parfait glasses or dessert dishes.
- Refrigerate until firm, about 35 minutes.
- Stir 1/2 cup soda into the remaining gelatin; cover and refrigerate until partially set.
- Remove parfaits from the refrigerator and top the set sour cream/gelatin mixture with 5 -6 whole blueberries. Now add the gelatin/soda mixture, dividing it among the four parfaits.
- Refrigerate until firm, approximately another 35 minutes.
- Repeat the layering process as before, but instead of topping the sour cream/gelatin layer with blueberries, top with sliced strawberries and another layer of gelatin/soda mixture.
- Just before serving, garnish with a dollop of whipping topping, dark chocolate curls, and candy hearts.
- Serve.
- Refrigerate leftovers.
VALENTINE'S DAY PARFAITS
Make and share this Valentine's Day Parfaits recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, gently fold together the vanilla pudding and whipped cream or topping. If desired, stir in red food coloring.
- Using 2 parfait or sundae glasses, place one-fourth of the cake cubes in the bottom of each glass. Add one-fourth of the berries and one-fourth of the pudding mixture. Repeat the layers. Serve immediately.
Nutrition Facts : Calories 229.7, Fat 3.6, SaturatedFat 2, Cholesterol 11.9, Sodium 427, Carbohydrate 45.6, Fiber 1.2, Sugar 28.6, Protein 5.2
VALENTINE PARFAIT CUPCAKES
Drizzle a little chocolate and sprinkle candies to make lovely cupcakes in a snap.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Spoon frosting into decorating bag fitted with large round tip. Pipe dollop of frosting on top of each cupcake.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute, stirring once halfway through heating. Drizzle melted chocolate over frosted cupcakes; sprinkle with hearts. Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 19 g, TransFat 1 g
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