Pre Valentine Day Parfaits Recipes

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VALENTINE'S DAY PARFAITS



Valentine's Day Parfaits image

Provided by Adapted from Taste of Home

Categories     Desserts

Time 1h30m

Number Of Ingredients 11

2 package (3 ounce) regular OR sugar-free cherry gelatin, divided (*gluten-free version: use gluten free gelatin - I use Aldi's gelatin)
2 cup boiling water, divided
1 cup reduced-fat sour cream, divided (*gluten-free version: Daisy brand of sour cream is gluten free)
1/2 teaspoon almond extract, divided (*gluten-free version: use gluten free almond extract)
1 cup regular OR diet lemon-lime soda, divided
1/2 cup fresh blueberries
1 1/2 cups fresh strawberries, sliced
Garnish:
1/4 cup Reduced-fat whipped topping
Dark chocolate curls (with a potato peeler I shaved the ends of an unsweetened Godiva chocolate baking bar to make my curls)
Candy hearts (*gluten-free version: use gluten free candy hearts, or omit).

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



Valentine's Day Parfaits image

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

2 slices angel food cake, cut into 1-inch cubes
3/4 cup fresh strawberries, sliced or 3/4 cup raspberries
1 (4 ounce) container prepared vanilla pudding
1/4 cup whipped cream or 1/4 cup thawed frozen whipped topping
1 drop red food coloring (optional)

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



Valentine Parfait Cupcakes image

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

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
1 cup semisweet or milk chocolate chips (6 oz)
2 teaspoons shortening
Betty Crocker™ Decorating Decors hearts

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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