RASPBERRY & CREAM PARFAITS
Piled high with fresh raspberries and boozy whipped cream, these raspberry parfaits make a light and elegant dessert.
Provided by Jennifer Segal
Categories Desserts
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Have 4 wineglasses or glass dessert cups at hand.
- Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
- Add the heavy cream and start beating on low speed (so it doesn't splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
- Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
- Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving.
- Note: It's okay to leave out the liqueur if you are avoiding alcohol.
Nutrition Facts : Calories 375, Fat 21 g, Carbohydrate 42 g, Protein 3 g, SaturatedFat 12 g, Sugar 34 g, Fiber 6 g, Sodium 117 mg, Cholesterol 72 mg
RASPBERRY PARFAIT
It's a thrill to serve this one up, but making it is almost more fun! You layer three elements - whipped cream, pound cake and raspberry sauce - in a wineglass to make one delicate and slick looking dessert. Driving your spoon through all those tempting layers and pulling out a mouthful of sweetness is just about as much as a date can take. My favorite part of making the dessert is using the wineglass to cut out the cake circles. It takes me back to the days of pressing out Play-Doh cookies at preschool. Admit it, those were some good times! Anyway, the size of your wineglass is important: one that's much narrower at the top than at the middle won't work well because you'll wind up with cake circles that don't fill out the body of the glass. So choose a glass with pretty straight sides.
Provided by Dave Lieberman
Categories dessert
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together jam and water, set aside.
- Cut the pound cake into thin slices about 1/8-inch thick. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake. When you're done, wash the glass.
- In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out. Sprinkle in the sugar and continue beating to soft peaks.
- Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of cake, then cream and then drizzled berry sauce over the top.
RASPBERRY CREAM YOGURT PARFAITS
Satisfy your dessert craving with this light and refreshing fruit dessert, made easy by stirring whipped topping into raspberry yogurt, layered with fresh raspberries and Honey Nut Cheerios™ cereal.
Provided by General Mills
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In small bowl, add yogurt; carefully stir in 4 tablespoons of the whipped topping until completely combined.
- Into each of two 8-oz juice glasses, spoon slightly less than 1/4 cup yogurt mixture, 1/4 cup raspberries and 1 tablespoon cereal, slightly less than 1/4 cup yogurt mixture, 1/4 cup raspberries and remaining cereal. Top each with 1 tablespoon remaining whipped topping. Serve immediately.
- Use any fresh berry and berry yogurt combination for a different flavor twist.
- Carefully stirring in whipped topping will lighten the texture of the yogurt.
RASPBERRY PARFAITS
Looking for a carefree way to impress someone special? A rich and creamy raspberry parfait is guaranteed to dazzle them. -Joelyn Hanham, Chester, New York
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 cup whipped topping., Place 2 tablespoons raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 213 calories, Fat 13g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY-CHOCOLATE PARFAITS
Steps:
- Toss 1/2 cup raspberries with 1 tablespoon chocolate liqueur; layer with crumbled brownies and chocolate ice cream in 2 glasses. Top with whipped cream and more raspberries.
RASPBERRY AND CHAMBORD CREAM PARFAIT
I found this on foodtv.ca and is courtesy of Christine Cushing: Cook With Me episode Creative Juices. Interesting and very appealing. Didn't allow for whipping the cream nor the cooling of compote -- it depends on the barometric pressure!
Provided by Manami
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- COMPOTE:.
- In a small saucepan over medium low heat add raspberries, sugar, vanilla pulp, cornstarch, and lemon zest. Stir the mixture, occasionally, and cook until thickened, about 8-10 minutes. Cool completely.
- CHAMBORD CREAM:.
- Add icing sugar to the whipped cream and continue to whip it until it holds firm peaks.
- Fold in sour cream and Chambord. Fold 2 spoonsfull of the compote into the Chambord cream.
- ASSEMBLY:.
- Put a layer of Chambord cream into the bottom of 4 parfait glasses. (If you don't have parfait glasses be creative and use martini glasses or champagne flutes ~ you will have less per person ~ but you will be able to make more servings.).
- Add a layer of the raspberry compote and then repeat the process one more time, so there are 4 layers.
- Finish with a dollop of the cream and garnish with fresh raspberries, cookie and a sprig of mint, if using.
Nutrition Facts : Calories 437.7, Fat 28.6, SaturatedFat 17.5, Cholesterol 94.2, Sodium 38.9, Carbohydrate 45.6, Fiber 5.4, Sugar 34.6, Protein 3.1
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