Key Lime Strawberry Parfaits Food

STRAWBERRY PARFAITS

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.

KEY LIME STRAWBERRY PARFAITS

Steps:

• In 1-quart stainless steel or nonstick saucepan (do not use aluminum because the filling mixture will discolor), stir together soymilk, 1/2 cup sugar, the cornstarch, Key lime juice and lime peel with wire whisk until cornstarch is dissolved. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly.
• Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool.
• Meanwhile, in small bowl, mix crumb mixture; set aside.
• Gently fold 2 cups whipped topping into pudding mixture. Spoon 1/4 cup pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with 1/2 teaspoon crumb mixture. Arrange 2 tablespoons strawberries over crumb mixture. Repeat layers. Top each with dollop of additional whipped topping. Serve immediately.

LIME-STRAWBERRY FRUITY JELL-O PARFAITS

Steps:

• Prepare gelatin as directed on package; pour into 8-inch square dish. Refrigerate 3 hours or until firm.
• Cut gelatin into 36 cubes.
• Spoon 1/3 cup berries into each of 6 parfait glasses. Top each with 1 Tbsp. COOL WHIP and 6 gelatin cubes. Top with remaining COOL WHIP. Sprinkle with zest.

STRAWBERRY PARFAIT

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.

STRAWBERRY PARFAIT

Steps:

• Preheat oven to 350°F Combine tofu, soy cream cheese, confectioners' sugar and vanilla in blender or food processor, and purée until smooth. Spoon into large serving bowl, and stir in fresh and dried strawberries.
• Spread walnuts in small baking dish or pie pan, and bake until fragrant and lightly browned, stirring twice, 6 to 8 minutes. Sprinkle parfait with walnuts, and serve.

KEY LIME PARFAITS

Steps:

• Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
• Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.
• Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours.

STRAWBERRY-LIME QUINOA PARFAITS

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in lime zest; refrigerate 30 minutes., Layer 1/3 cup yogurt, 1/3 cup strawberries, 1/4 cup quinoa mixture and 1 tablespoon coconut into four parfait glasses. Repeat layers.

KEY LIME PARFAIT

Steps:

• Mix gelatin with yogurt, then fold in dessert topping.
• Layer evenly in 6 parfait glasses 1/2 of the graham cracker crumbs; followed by 1/2 of the yogurt mixture; followed by remaining graham cracker crumbs; followed by remaining yogurt mixture.
• Top with shredded coconut.
• Garnish each parfait glass with a slice of lime.
• Serve chilled.

KEY LIME MOUSSE CUPS

Steps:

• In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.