Strawberry Cannoli Parfaits Recipes

STRAWBERRY PARFAITS

Steps:

• Hull and quarter 1 quart strawberries. Toss with 1 teaspoon sugar in a large bowl. Sprinkle a layer of gingersnap crumbs or graham cracker crumbs in the bottom of parfait glasses. Top with the berries. Mix 1 cup nonfat Greek yogurt with 2 tablespoons honey and 1/2 teaspoon cinnamon, then spoon over the berries.

BLACK FOREST CANNOLI PARFAITS

Steps:

• Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1/3 cup; set aside., In a small saucepan, combine sugar and cornstarch; stir in reserved cherry juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and lemon juice. Cool., Place the ricotta, cream cheese and sugar in a food processor; cover and process until smooth. Add the syrup, lemon juice and vanilla; process until combined. Gently fold in whipped topping and chocolate chips., Place 1 tablespoon crushed wafers in each of eight parfait glasses. Top with 1/3 cup cheese mixture and a heaping tablespoonful of cherry sauce. Repeat layers. Refrigerate for at least 2 hours before serving.,

STRAWBERRY LEMON FOOL PARFAITS

Steps:

• In a saucepan, combine the strawberries, lemon juice and sugar. Cook over medium heat until the strawberries begin to soften, about 10 minutes. Remove the pan from the heat. Place the strawberry mixture in a food processor and process until smooth. Remove the mixture from the food processor and strain through a fine mesh strainer. Mix in the sliced strawberries and place in the refrigerator. Refrigerate until very cold. With an electric mixer, whip the cream. In parfait glasses, layer the strawberries and whipped cream, starting and ending with the whipped cream. Place in the refrigerate and chill for 4 hours.
• Remove the zest of the lemons using a vegetable peeler. Be careful not to get any of the white pith. Julienne the zest. Blanch the julienned zest in boiling water for 5 minutes to remove any bitterness. In a small saucepan, combine 1 cup of sugar and the water. Bring to a boil. Add the blanched zest to the sugar syrup. Remove the sugar syrup from the heat and let the zest steep for 10 minutes. Remove the zest from the syrup and lay out on a rack. Sprinkle with the remaining 1/4 cup sugar.
• Top the parfaits with some of the candied lemon zest.

STRAWBERRY PARFAITS

Steps:

• Spoon ice cream into a large bowl. Dissolve gelatin in water; pour over the ice cream and blend well. Pour into parfait glasses. Refrigerate until set, about 1-1/2 hours.

CANNOLI PARFAIT

Steps:

• In a medium bowl, combine the strawberries and amaretto. Cover and refrigerate at least 3 hours or overnight.
• In a large bowl, whip the cream with the confectioners' sugar until soft peaks form (tips curl). In a medium bowl, stir half of the whipped cream into the ricotta to lighten it. Gently fold in the remaining whipped cream and cinnamon. Fold the pistachios into cream mixture.
• Place a layer of crushed amaretti cookies in each of 4 parfait glasses. Top each with a layer of strawberry slices and then cannoli cream. Repeat layering. If desired, top with miniature chocolate chips.

STRAWBERRY CANNOLI

Steps:

• At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
• Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
• Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
• Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and 1/4 teaspoons almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 inches off a corner; pipe filling into cones and garnish.

STRAWBERRY CREAM PARFAITS WITH COCONUT MACAROONS

Steps:

• Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
• When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
• Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
• To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.