Berry Berry Parfaits Food

LOW CARB BREAKFAST BERRY PARFAITS

Steps:

• To make the granola, pre-heat the oven to 180°c and line a baking tray with baking paper/parchment.
• Combine all the granola ingredients then tip onto the baking tray and place in the oven.
• Allow to bake for 5-10 minutes until the nuts are golden brown. Check on the granola regularly as it can burn easily.
• Remove from the oven and allow to chill.
• To make the blueberry sauce, combine all the ingredients in a small saucepan and bring to a simmer. Allow to cook for 5-10 minutes until the berries have released their juice. Remove from the heat and allow to cool.
• To make the parfaits, layer the yoghurt with the granola, sauce and fresh fruit in a jar/bowl of your choice. If making the parfait in a jar, close with the lid and place in the fridge overnight before serving.

CRUNCHY BERRY PARFAITS

Steps:

• Place 2 tablespoons of granola in each of two parfait glasses. Top each with about 2 tablespoons yogurt. , In a small bowl, combine berries; divide a third of the mixture between the two glasses. Repeat yogurt and berry layers. Top with the remaining yogurt, berries and granola.

BERRY BREAKFAST PARFAITS

Steps:

• Place raspberries and brown sugar in a blender; cover and process until pureed. Press through a sieve; discard seeds. , In a small saucepan, combine the raspberry puree, orange juice, cornstarch and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; cool., In eight parfait glasses, layer half of the raspberry sauce, berries, granola and yogurt. Repeat layers. Sprinkle with additional brown sugar if desired. Serve immediately.

MIXED BERRY AND YOGURT PARFAIT

Steps:

• Fill a small single-serving (6 ounce) container with a third of the yogurt. Top with a third of the berries. Drizzle 1 teaspoon of maple syrup over the berries. Repeat two more times with the rest of the yogurt, berries and maple syrup. Pack the granola separately so that it can be mixed into the parfait when ready to eat. Pack the parfait with an ice pack or frozen juice box so that it stays cold until lunchtime.
• Heat an oven to 350 degrees F.
• Heat the maple syrup with the coconut oil in a small skillet over medium-low heat, just to melt the oil. While still warm, toss the maple syrup mixture together with the oats, almonds, sunflower seeds and a pinch of salt in a medium bowl. Spray a baking sheet with the nonstick cooking spray. Spread the granola on the sheet tray in a thin layer. Bake for a total of 20 minutes, tossing the granola halfway through. Let cool to room temperature and store in an air-tight container in the refrigerator for up to 1 month.

VANILLA BERRY YOGURT PARFAITS

Steps:

• For the fruit: Combine the blueberries, blackberries, strawberries, honey and vanilla extract in a bowl and stir. Let sit for at least 10 minutes.
• For the yogurt: Mix up the yogurt, honey and vanilla in a bowl.
• Layer some of the syrupy fruit on the bottom of 4 small mason jars, then top with a layer of yogurt. Repeat the layers. Serve immediately or chill until ready to serve.

NEELY'S BERRY PARFAIT

Steps:

• Berry mixture:
• Add 6 ounces raspberries, blueberries, blackberries, sugar, and lemon juice to medium bowl. Stir well to incorporate. Allow the berry mixture to sit at room temperature for 30 minutes.
• Puree:
• Add 6 ounces of raspberries to a food processor along with 2 tablespoons sugar. Puree until smooth. Remove the raspberry puree to a bowl, cover with plastic wrap, and let chill in the refrigerator.
• Whipped cream:
• Whip the heavy cream with a hand mixer until frothy and thick. Add the sugar and continue to beat until medium peaks appear. Gently fold in the raspberry puree until blended.
• To serve, add a spoonful of the heavy cream to the bottom of an old fashioned glass, top with a spoonful of fruit, and sprinkle with a handful of granola. Repeat the layering once more. Top with a small spoonful of the cream and a few berries on top. Repeat with the remaining glasses and ingredients.

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.

VERY BERRY DREAMBOAT PARFAITS

Steps:

• Combine pudding mix, sweetener, vanilla extract, and milk in a bowl. Stir vigorously until it's smooth and slightly thickened. Mix in whipped topping and cream cheese. Stir thoroughly, until it's completely mixed and smooth. Cover it and refrigerate for at least 20 minutes.
• Evenly distribute raspberries between 2 parfait glasses (or any midsized glasses). Evenly distribute half of the chilled pudding mixture between the glasses, about 1/4 cup per glass.
• Repeat layering with strawberries and the remaining half of the pudding mixture.
• If you like, top each parfait with a squirt of whipped topping. Evenly distribute the crushed graham crackers between the glasses. Enjoy!

YOGURT-BERRY PARFAIT

Steps:

• Wash and dry the berries; hull and cut strawberries into pieces, if using. Spoon a layer of yogurt into 4 individual glass bowls or parfait glasses. Add a layer of berries, and sprinkle with a layer of granola. Repeat the layering once or twice more, depending on the height of the bowl or glass, ending with a layer of granola.

CHOCOLATE AND BERRY PARFAITS

Steps:

• Combine berries, sugar and juice in medium bowl. Refrigerate 30 min.
• Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Layer berry mixture and pudding in 4 parfait glasses. Top with chocolate curls.

FESTIVAL BERRY PARFAITS

Steps:

• Place all the berries (cut the strawberries into pieces if they are too large) in a large bowl and sprinkle with the sugar. Stir to combine and leave to macerate for about 30 minutes.
• Using a mixer, beat the mascarpone, heavy whipping cream, powdered sugar and vanilla extract just until soft peaks form.
• Take four wine or parfait glasses and layer the berries with the cream. Garnish with a sprig of fresh mint and a few fresh berries.
• The parfait can be made about an hour or two before serving. Cover and store in the refrigerator.

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.

VERY BERRY PARFAIT

Steps:

• Place ingredients in blender. Add honey to taste.
• Process at high speed until smooth, pulsating a few times to break up pieces of fruit.

CHEESECAKE BERRY PARFAITS

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping., In each of 2 parfait glasses, layer a fourth of the cream cheese mixture and a fourth of the berries. Repeat layers. Top with additional whipped topping if desired. Chill until serving.

BERRY BERRY PARFAITS

Steps:

• Drain raspberries,reserving syrup. Combine the reserved syrup with enough water to measure 1 cup.
• Combine grnulated sugar and cornstarch in a medium saucepan and mix well. Stir in respberry syrup mixture and sliced strawberries.
• Cook mixture over medium heat,stirring continually, until thickened.
• Reserve 6 to 8 tablespoons of the respberry sauce.
• Spoon one third of the remaining respberry sauce into bottom of 6 to 8 parfait or sundae glasses. Top each with a scoop of ice cream. Add a second layer of respbery sauce and top with the sour cream. Spoon sauce over sour cream and top with a second scoop of ice cream.
• Drizzle parfaits with reserved respberry sauce. Garnish with mint, if desired -- .