Raspberry Vanilla Parfait Pops Recipes

RASPBERRY VANILLA PUDDING PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.

RASPBERRY-VANILLA PARFAIT POPS

Steps:

• In a blender, purée the 1 1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick.
• Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
• To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

VANILLA BERRY PARFAITS

Steps:

• Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.

RASPBERRY TRUFFLE CAKE POPS

Steps:

• Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.

CARNATION CHOCOLATE RASPBERRY BREAKFAST PARFAIT

Steps:

• Mix chocolate drink mix into plain Greek yogurt until fully combined.
• Spoon 2 1/2 tablespoons of chocolate Greek yogurt mixture into the bottom of each of two parfait glasses. Top with 2 teaspoons of graham cracker crumbs, several raspberries, and by 2 1/2 tablespoons of raspberry yogurt. Repeat layers to build parfaits.

RASPBERRY CHOCOLATE PARFAIT

Steps:

• For the Pudding: Bring to a boil the milk and vanilla bean in a large heavy bottomed pot.
• Meanwhile, whisk to blend the eggs, egg yolks, potato starch, sugar, cocoa powder, and flour. Remove the milk pan from heat once it boils. With the whisk in the center of the cocoa mixture, slowly pour the hot milk in and begin to combine the 2 mixtures. Finish pouring the milk in and whisk to fully incorporate.
• Return mixture to the pot and cook over medium heat, slowly whisking constantly to prevent scorching. The ingredients have a low burning temperature and will scorch easily so keep the whisk moving. Cook until large bubbles slowly rise to the surface of the pot. I call these "lava bubbles" because the large steam venting bubbles make me think of flowing molten lava. The pastry cream temperature is approximately 200 degrees F. Remove pot from the heat and whisk in the butter. Remove the vanilla bean from the pudding. Pour pudding into a heat resistant bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming.
• For the Whipped Cream: Combine all the ingredients in a mixer bowl and whip on medium speed. Stop the mixer when you have medium peaks and finish whipping manually with whisk. This will help avoid ruining the whipped cream's luscious texture.
• For the Raspberry Puree: Combine the frozen berries and sugar in a pot and bring to a gentle simmer. Cook gently for 5 minutes. Strain the berries to remove the seeds. It's easier to pour if you can put it in a squeeze bottle.
• Ganache: Bring the heavy cream to a boil and immediately pour over the chocolate. Stir to combine. Allow to cool for easy handling.
• Berries: use the freshest and plumpest berries available.
• Assembly: Load pudding and whipped cream into separate pastry bags. Alternately pipe into tall sundae glasses, starting with chocolate pudding, then the whipped cream, rapsberry puree and fresh berries. Repeat as needed and top the parfait with whipped cream and fresh berries. Drizzle chocolate ganache across the top for extra indulgence!

RASPBERRY VANILLA PARFAIT POPS

Steps:

• In blender, puree the 1 1/2 cups raspberries the sugar and 1/2 cup yogurt until smooth and thick. Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in halved raspberries if using. Follow with remaining raspberry mixture and insert sticks. Freeze until firm, at least 6 hours or up to 1 week. To unmold pops, run hot water over outsides of the molds for a few seconds, then gently pull the sticks out. Makes 8 pops
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DELICIOUS CHOCOLATE RASPBERRY PARFAITS

Steps:

• Place wafers in plastic bag, seal bag, with rolling pin or palm of hand crush wafers into small pieces.
• Combine wafers and white chocolate; set aside.
• In a small saucepan stir 1/2 cup of cream, chocolate and sugar over medium heat, until chocolate melts.
• Stir in vanilla.
• Cool to room temperature, stirring occasionally.
• Beat 1/2 cup cream just until soft (do not over beat).
• Stir in chocolate mixture.
• In glasses, layer 1/2 wafer, 1/2 mousse, 1/2 berries, dividing this all evenly.
• Refrigerate up to 4 hours before serving.
• Garnish with whipped cream, and chocolate curls (if desired).

RASPBERRY SWIRL PARFAITS

Steps:

• In a food processor purée the thawed raspberries with the syrup, force the mixture through a fine sieve into a heavy saucepan, pressing hard on the solids, and boil the raspberry purée, stirring occasionally, until it is reduced to about 1 cup. Let the raspberry purée cool and chill it.
• In a metal bowl beat together the eggs, the sugar, and the honey, set the bowl over a saucepan of simmering water, and beat the mixture until it is pale, thickened, and registers 160°F. on a candy thermometer. Beat the mixture set over a large bowl of ice and cold water until it is cold, in another bowl beat the cream until is just holds stiff peaks, and fold the cream and the walnuts into the egg mixture gently but thoroughly. Spoon the raspberry purée and the egg mixture decoratively into 6-ounce glasses, make swirls with a wooden skewer, and freeze the parfaits, covered, overnight. The parfaits may be made 2 days in advance and kept covered and frozen. Let the parfaits stand for 15 minutes before serving. Arrange the chocolate curls and the fresh raspberries decoratively on the parfaits.

VANILLA RASPBERRY PARFAIT

Steps:

• Place partially frozen raspberries in a blenders, add sugar and liqueur and blend until smooth.
• Alternate layers of ice cream and raspberry sauce in a clear, tall glass starting with ice cream. Top with whipped cream!

LEMON-RASPBERRY PARFAITS

Steps:

• Line cookie sheet with waxed paper. With 1-inch diameter ice cream scoop, scoop 24 balls of ice cream onto cookie sheet. Freeze while making lemon mixture.
• In small bowl, mix lemon curd and lemon juice until smooth. Fold in 1 cup of the whipped topping. Chill until serving time.
• To serve, place 3 ice cream balls in each of 4 (6-oz) stemmed parfait glasses. Top with half of lemon mixture and raspberries. Repeat layers. Top each with 1 tablespoon remaining whipped topping. Garnish with lemon peel strips.