Pudding Snack Neapolitan Parfaits Recipes
NEAPOLITAN PARFAITS
You'll love this easy dessert idea. The flavors are classic and it's so simple to assemble!
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 2 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Slice 7 berries. Spoon chocolate pudding into 2 dessert dishes; cover with layers of berry slices and vanilla pudding.
- Top with whipped topping and remaining whole berries. Serve immediately.
Nutrition Facts : Calories 130, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 20 g, Protein 2 g
LOW CARB NEAPOLITAN PARFAITS
Steps:
- With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.
- To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.
- In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with a strawberry fan and sprig of fresh mint.
Nutrition Facts : Calories 233 calorie, Fat 23 grams, SaturatedFat 14 grams, Carbohydrate 9 grams, Fiber 2 grams
PUDDING PARFAITS
Spooning through layers of pudding, pie filling and granola is a fun and delicious way to end a meal.-Rose Purrington, Windom, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Refrigerate for 10 minutes. Spoon half of the pudding into four parfait glasses. Top each with 3 tablespoons pie filling and 2 tablespoons granola. Repeat layers. Garnish with whipped topping if desired.
Nutrition Facts : Calories 446 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 437mg sodium, Carbohydrate 88g carbohydrate (62g sugars, Fiber 6g fiber), Protein 10g protein.
EASY STRAWBERRY PUDDING PARFAITS
Simple enough for the kids to make, this yummy fresh-fruit parfait is always a welcome addition to our dinner table. Substitute fresh peaches or berries for a delicious change! If desired, garnish with a whole strawberry.
Provided by Jacqui
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 40.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.5 g, Sodium 343.7 mg, Sugar 33.6 g
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- To make the chocolate pudding, in a medium saucepan combine the milk, sugar, and cocoa powder. Set over medium-high heat and warm until little bubbles form around the edges. In a medium bowl, whisk together the egg yolks, cornstarch, vanilla and salt. Slowly whisk in the warmed milk mixture into the egg yolk mixture in a slow steady stream, constantly whisking. Pour the mixture back into the saucepan and return to the heat. Cook, stirring often, until the mixture thickens and bubbles, about 2 to 3 minutes. Pour into a heat-proof bowl, through a fine mesh strainer. Cover the surface directly with plastic wrap and chill in fridge for about 4 hours, or overnight.
- To make the vanilla pudding, in a medium saucepan, whisk together the sugar, cornstarch, salt, milk and egg yolk until evenly combined. Place over medium-high heat and cook, whisking constantly, until the mixture thickens and bubbles, about 2 to 3 minutes. Remove from heat and stir in the butter and vanilla extract. Pour into a bowl, through a fine mesh strainer, to remove any lumps. Cover the surface of the pudding directly with plastic wrap and chill in fridge for about 4 hours, or overnight.
- To make the strawberry pudding, in a medium saucepan, combine the sliced strawberries, 2 tablespoons granulated sugar, 1 teaspoon vanilla, pinch of salt and lemon juice. Cook over medium heat until the mixture bubbles and the strawberries have softened, about 10 minutes. Carefully pour the mixture into a blender or food processor and pulse until smooth. Set aside.
- In a separate medium saucepan, set over medium heat, warm the milk, heavy cream and remaining 1 teaspoon vanilla until bubbles form around the edges. In a small bowl, whisk together the flour, cornstarch, egg yolk, salt and remaining 1/4 cup sugar until evenly combined. Slowly whisk in the warmed milk mixture into the egg yolk mixture, in a slow steady stream, whisking constantly. Pour the mixture back into the saucepan and return to the heat. Cook stirring constantly until the pudding bubbles and thickens, about 2 to 3 minutes. Remove from heat and whisk in the reserved strawberry purée, adding about 1/2 cup to start and then adding more if desired. Pour the mixture into a bowl, through a fine mesh strainer to remove any lumps. Cover the surface of the pudding directly with plastic wrap and chill in fridge for 4 hours or overnight.
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