American Angel Food Parfait

ANGEL FOOD STRAWBERRY PARFAITS

Steps:

• Cover the bottom of each cup with angel food cake, top with a dollop of strawberry sauce and repeat until full.
• Top each cup with whipped cream and a fresh strawberry slice. If you are making ahead, don't add the whipped cream until ready to serve.
• If you've tried this recipe, come back and let us know how it was!

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

ANGEL-FRUIT PARFAITS

Steps:

• In 2 parfait glasses or dessert bowls, alternate layers of cake, fruit, yogurt and almonds.
• Top each serving with almonds. Serve immediately.

CHOCOLATE ANGEL FOOD AND RASPBERRY PARFAIT

Steps:

• Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form, keep cold.
• Place a few cubes of the angel food cake in the bottom of 4 parfait glasses and drizzle with 1 teaspoon of framboise. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a grated chocolate. Repeat to make 4 layers ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

CHOCOLATE ANGEL FOOD & RASPBERRY PARFAIT

Steps:

• Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form; keep cold.
• Place a few cubes of the angel food cake in the bottom of 4 parfait glasses and drizzle with 1 teaspoon of framboise.
• Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries, grated chocolate.
• Repeat to make 4 layers ending with chocolate cream.
• Garnish with a few raspberries, grated chocolate and chopped fine almonds.

CRANBERRY ANGEL PARFAITS

Steps:

• Line a strainer with four layers of cheesecloth and put atop a clean bowl. Add yogurt and cover with corners of cheesecloth. Refrigerate 8 hours or overnight.
• Combine cranberries, sugar and the 1/2 cup water in a large saucepan; cook over med heat 15 minutes until berries pop. Set aside 1/3 cup berries to use as garnish later on and refrigerate. Mash and strain remaining cranberry mixture, discarding pulp. Stir in spices and set aside.
• Remove yogurt from cheesecloth and throw away the liquid which has collected in the bowl. Sprinkle the gelatin over the 2 tbsp water in a small saucepan. and let stand for 1 minute. Cook over low heat, (if mixture boils, gelatin will not set properly) stirring until gelatin is completely dissolved. Stir in the cream, cranberry pureé and yogurt.
• Assembling the parfaits:
• Put 2 tbsp gelatin mixture in each of the parfait glasses and top each with 1/4 cup cake cubes. Repeat these two layers and top with remaining gelatin mixture. You should have gelatin-cake-gelatin-cake-gelatin. Cover. Refrigerate for at least 4 hours, Garnish with whipped topping and reserved berries just before serving.