Strawberry Parfait For 2 Recipes
STRAWBERRY PARFAIT FOR 2
Provided by Angel Hickman Peterson
Number Of Ingredients 4
Steps:
- Whisk the honey and Greek Yogurt in a bowl.
- Take two jars or glasses and start layering starting with yogurt first, followed by granola and then the chopped strawberries. Repeat.
- Serve immediately and enjoy!
STRAWBERRY PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
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.
STRAWBERRY PARFAIT PIE
Steps:
- 1. Dissolve gelatin in hot water; use stainless steel bowl for it will cool quicker. Wash and stem strawberries, pat dry and slice. Cut ice cream into 2-inch chunks (4 or 5 scoops should work); add to gelatin and stir until ice cream melts. Chill until partially set. Stir in sliced berries and turn into piecrust; chill. Top with whipped cream if desired. Makes 6 to 8 servings.
- 2. Mix crumbs and sugar; add butter and mix well. Press into 9-inch pie plate. Bake in 375° oven for about 8 minutes; cool before filling.
STRAWBERRY PARFAIT
From the April 2006 issue of Australian House and Garden magazine. Remember this recipe calls for a total of 450g of strawberies.
Provided by Charlotte J
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat sugar and water in a small saucepan over a low heat until sugar has completely dissolved.
- Bring to a boil, then boil rapidly for 2 minutes.
- Meanwhile, whisk egg yolks in a bowl with a hand-held electric mixer for 3 minutes or until pale and mousse-like.
- Slowly add boiling syrup to yolks, whisking constantly, and continue to whisk for 5 minutes or until mixture is very thick and about 3 times its original volume.
- Crush strawberries with a fork to a coarse puree in a bowl.
- Slit open vanilla pods and scrape seeds into another bowl.
- Add cream and whisk until it forms soft peaks, then gently fold into egg mixture, followed by crushed strawberries.
- Divide mixture between 8 x ¾-cup (185ml) glass serving dishes or ramekins, cover well with plastic wrap and freeze for at least 4 hours.
- To serve, remove parfaits from freezer and leave to soften slightly at room temperature.
- Pile a few strawberries on top and serve.
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- In a mediums size bowl, toss cubed strawberries with 2 Tbsp sugar. Stir and set aside for 10 minutes.
- In a separate bowl, toss together vanilla wafer crumbs with melted butter until evenly moistened. Set aside.
- Using an electric mixer whip together cream cheese, condensed milk, 1/2 whipped topping and 1 tsp vanilla until smooth.
- To assemble parfaits: Start with 2 heaping Tbsp cheesecake cream topped with 2 heaping Tbsp buttered crumbs and 2 heaping Tbsp strawberries. Repeat layers ending with cheesecake cream. (Reserve a small amount of crumbs to garnish the top, if desired)
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- Place the strawberries in a shallow dish and sprinkle the granulated sugar on top. Stir to combine. Let sit for at least 30 minutes.
- Meanwhile, add the pretzels to a food processor. Pulse until they are broken into small chunks. Some will pulverize, some will stay chunky. It's all good.
- Drizzle the melted butter and cinnamon over the crushed pretzels and pulse a few times to combine. Scrape mixture out of food processor and set aside.
- In a small bowl, add the yogurt or sour cream and brown sugar. Whisk together to break up any brown sugar lumps.
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