Birds Lemonade Stand Parfaits Food

LEMON BREAKFAST PARFAITS

Steps:

• In a small saucepan, bring milk and salt to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until milk is absorbed. Fluff with a fork; cool., In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous., Combine the kiwi, blueberries and raspberries; spoon 1/4 cup into each of six parfait glasses. Layer with couscous mixture and remaining fruit. Garnish with ginger and mint.

BIRD'S LEMONADE STAND PARFAITS

Steps:

• Place graham cracker crumbs and granola into food processor. pulse until well mixed and crumbly. Set aside.
• Stir drink mix and water until dissolved. Beat lemonade mixture and ice cream in large bowl with electric mixer on low speed until blended. Gently fold in whipped topping until smooth.
• Place half the crumbs evenly into bottom of 4 parfait glasses. Spoon half of the Lemon mixture onto crumb mixture. Repeat with a layer of crumble mixture, then top lemon mixture.
• Freeze 2 hours until firm. Garnish with lemon slices.

LEMONADE JELLY PARFAITS

Steps:

• Combine pink lemonade jelly crystals with 1 cup of boiling water and stir in a jug until jelly crystals dissolve. Cool until room temperature. Stir in half the lemonade. Divide evenly among 8 cups. Refrigerate until jelly sets.
• Repeat with lime jelly and remaining lemonade. Divide evenly among 8 cups over pink lemonade. refrigerate until jelly sets.
• Beat cream and a drop of food colouring with electric mixer until firm peaks form. Serve over all the set jelly and add a strawberry and jelly crystals to every cup.