Berry Punch Parfaits Food

FAVORITE BERRY PUNCH

Steps:

• Place strawberries in a blender; cover and process until pureed. Pour into a punch bowl; stir in remaining ingredients.

BERRY CRUNCH PARFAIT

Steps:

• Place half of the strawberries in 8-oz. glass; top with layers of 1 Tbsp. each of the whipped topping and cereal.
• Cover with layers of the remaining strawberries and cereal.
• Top with the remaining whipped topping.

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.

MIXED-BERRY BUTTER CRUNCH PARFAITS

Steps:

• Heat oven to 400°F. In large bowl, mix flour, brown sugar and pecans. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in cereal and coconut. Spread in ungreased 13x9-inch pan.
• Bake 15 minutes, stirring once. Remove from oven; stir and cool 10 to 15 minutes.
• In each of 6 parfait glasses, layer 1 to 2 tablespoons cereal mixture, 1/2 container of yogurt and 2 tablespoons berries; repeat layers. Top each with 1 tablespoon cereal mixture. If desired, garnish with additional berries. Store remaining cereal mixture in refrigerator.

BERRY PUNCH PARFAITS

Steps:

• Rinse, stem, and slice the strawberries into bite-size pieces.
• Heat the strawberries and 1/3 cup Mott's Fruit Punch Rush in a wide skillet or saucepan over medium-low heat. Stir occasionally for about 10 minutes until the strawberries have softened.
• Cool the strawberries to room temperature and assemble the parfaits.
• Stir the yogurt and remaining 2 tablespoons Mott's Fruit Punch Rush together in a medium bowl.
• Spoon 1/4 cup yogurt into each jar, then top with about 2 tablespoons cooled strawberries. Sprinkle with 1-2 tablespoons granola.
• Repeat with another layer of each ingredient in each jar. Refrigerate until ready to serve.
• The granola in each parfait will stay crunchy for up to 4 hours; after that, it will be soggier but still delicious.

BERRY PUNCH PARFAITS

Steps:

• Rinse, stem, and slice the strawberries into bite-size pieces.
• Heat the strawberries and 1/3 cup Mott's Fruit Punch Rush in a wide skillet or saucepan over medium-low heat. Stir occasionally for about 10 minutes until the strawberries have softened.
• Cool the strawberries to room temperature and assemble the parfaits.
• Stir the yogurt and remaining 2 tablespoons Mott's Fruit Punch Rush together in a medium bowl.
• Spoon 1/4 cup yogurt into each jar, then top with about 2 tablespoons cooled strawberries. Sprinkle with 1-2 tablespoons granola.
• Repeat with another layer of each ingredient in each jar. Refrigerate until ready to serve.
• The granola in each parfait will stay crunchy for up to 4 hours; after that, it will be soggier but still delicious.

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.

TASTY AND LIGHT BERRY PARFAIT

Steps:

• Place strawberries in small bowl and add 1 tsp of Splenda. mix well.
• In separate bowl, place blueberries and mix with 1 tsp of Splenda.
• In a mixing bowl, combine cottage cheese, yogurt, vanilla and almond extracts. mix well.
• In 2 large dessert glasses, layer in order: 1/2 of the blueberries, 1/4 of the yogurt mixture, 1/2 of the strawberries, 1/4 of the yogurt mixture. Reserve a couple of each berry to top each glass.

MAKE-AHEAD MIXED BERRY PARFAITS RECIPE BY TASTY

Steps:

• In a jar, layer yogurt, granola, and berries. Top with honey (optional).
• Refrigerate up to 2 days. If you don't want soggy granola, wait til you're ready to eat the parfait to add it.
• Enjoy!