EASY BLUEBERRY-LEMON PARFAIT
The foods in this easy recipe are powerhouses of nutrition. Why this recipe is good for you: Low saturated fat; High antioxidants; Gut-protecting bacteria in Ginger is a mild anti-blood-clotting agent; Eating 6 ounces of yogurt a day reduced hay-fever attacks and colds in a University of California at Davis study.
Provided by USA WEEKEND columnist Jean Carper
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 4
Number Of Ingredients 3
Steps:
- In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 45.4 g, Cholesterol 3.3 mg, Fat 2.9 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 0.7 g, Sodium 129.9 mg, Sugar 34.9 g
LEMON MERINGUE PARFAIT
This version of Lemon Meringue Pie gets a sophisticated update by deconstructing the pie. The graham cracker, lemon curd, and meringue are layered in individual glasses for a dramatic effect.
Provided by Sebastien Rouxel
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the graham cracker crust: Weigh and mix your dry ingredients together in a bowl. In a stand mixer, cream the butter with both sugars and honey until thoroughly combined. Add to the butter/sugar mixture until just combined. Roll between two pieces of parchment paper to a ¼-inch thickness. Freeze 20 minutes. Note: Please refer to the written recipe for measurements as they've been adjusted from the video.
- Preheat oven to 325 degrees F. Remove top sheet of parchment and bake 30 minutes until brown. When cool, break up pieces and pulse in a food processor until it resembles coarse crumbs. Set aside at room temperature.
- For the lemon curd: In a saucepan whisk eggs, sugar and lemon juice and slowly bring to a boil, stirring the whole time (to prevent the eggs from cooking). Place through a strainer with a ladle or a China cap into a blender and with the motor on, add butter, a little at a time until emulsified. Set aside.
- For the Swiss meringue: Place egg whites and sugar in a bowl set over simmering water and whisk until sugar is dissolved. Transfer to the bowl of a stand mixer and whip until soft peaks form. Set aside. Note: Please refer to the written recipe for measurements as they've been adjusted from the video. To assemble: Place graham cracker crumbs in the bottom of a serving glass and layer lemon curd followed by more graham cracker crumbs 3 times. Top with a dollop of meringue. Run a kitchen torch across the top for a toasty finish.
LEMON CHEESECAKE MOUSSE PARFAITS
No-bake lemon cheesecake mousse parfaits are the ultimate summer dessert - easy, creamy, and full of natural citrus flavor.
Provided by Monica | Nourish + Fete
Categories American
Number Of Ingredients 9
Steps:
- Using a hand or stand mixer, beat the cream on high speed until stiff peaks form. Transfer the whipped cream to a second bowl and set aside.
- Add cream cheese and powdered sugar to the original mixing bowl. Again using the hand or stand mixer, beat them together until smoothly combined and slightly fluffy. Add the lemon curd, juice, and zest. Beat for about 30 seconds on medium, then for 2-3 minutes on high speed, until mixture is smooth. If using food coloring to brighten the yellow, beat it in now.
- Using a rubber spatula, gently fold in the whipped cream, and mix just until no streaks remain. Set aside.
- To make the crust, combine graham cracker crumbs, sugar, and melted butter. Divide evenly among serving dishes, then top with the mousse. Refrigerate for at least 2 hours, or overnight, until ready to serve. Garnish as desired with additional whipped cream, lemon zest, or fresh berries.
Nutrition Facts : Calories 504 kcal, Carbohydrate 47 g, Protein 4 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 100 mg, Sodium 312 mg, Sugar 42 g, ServingSize 1 serving
LEMON MERINGUE PARFAIT
Need an easy dessert for a dinner party? Try this lemon meringue parfait. You can make it ahead of time and put it in the freezer until you're ready to serve
Provided by Orlando Murrin
Categories Dessert
Time 4h20m
Number Of Ingredients 6
Steps:
- Line a 20cm round tin, preferably loose-based, with cling film, using more than one piece if necessary to cover the bottom and up the sides, and pop in the freezer.
- Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.
- Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.
- Grate over the lemon zest and sprinkle over the gin and meringue rubble. Use a large spoon or spatula to fold the cream up, over and round, until just combined.
- Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin. Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so - no more than a dozen folds, so the curd forms streaks. Spoon gently into the tin and freeze for at least four hours. Once firm, cover with cling film.
- About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature. Serve in wedges with lemon curd drizzled over and the fruit on the side.
Nutrition Facts : Calories 488 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
LEMON PUDDING PARFAIT
Admire our pretty Lemon Pudding Parfait before you try it. This easy, creamy Lemon Pudding Parfait is the perfect dessert for when company comes calling.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
- Stir in COOL WHIP.
- Layer pudding mixture, cookie crumbs and berries in 6 parfait glasses.
Nutrition Facts : Calories 110, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 3.1982 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0.8245 g, Sugar 0 g, Protein 2 g
CREAMY LEMON PARFAIT
Make and share this Creamy Lemon Parfait recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- combine cream cheese sugar and salt in a bowl.
- beat with an electric mixer until smooth.
- add heavy cream and beat on low speed, scraping down the sides of the bowl as needed.
- increase the speed to medium and beat until soft peaks form.
- add lemon juice and zest and stir to blend.
- in 4 wine glasses or parfait bowls layer bottoms with berries, top with cream, layer with more berries.
- top each glass with a dollop of cream and garnish with mint.
LEMON PARFAIT
This sophisticated lemon parfait contrasts the different degrees of richness, sweetness, and acidity of lemon-buttermilk sherbet, lemon sorbet, layers of lemon curd, and rich lemon ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2
Number Of Ingredients 5
Steps:
- Layer the lemon curd with scoops of lemon buttermilk sherbet, lemon sorbet, and rich lemon ice cream in two tall glasses. Sprinkle with the diced candied lemon rind. Serve immediately.
BLUEBERRY LEMON YOGURT PARFAIT
Take advantage of seasonal fresh berries in the spring and summer! You could make this parfait with a variety of berries like raspberries, blackberries and strawberries as well. You could also use frozen berries or other fruit.
Provided by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Yield 4 Servings
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together yogurt, lemon zest, lemon juice and Splenda or stevia. (function() { var a="",b=[ "adid=ada-foodhub-3-431074472", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 4 Servings Serving Size 1 parfait Amount per serving Calories 190 Total Fat 4g Saturated Fat 0.4g Trans Fat 0g Cholesterol 10mg Sodium 65mg Total Carbohydrate 21g Dietary Fiber 2g Total Sugars 14g Protein 19g Potassium 360mg Phosphorus 265mg Choices/Exchanges 1 Fruit, 1/2 Fat-free milk, 2 Lean protein
LEMON PARFAITS WITH RASPBERRIES
Steps:
- Using electric mixer, beat cream in large bowl until stiff peaks form. Mix lemon curd, lemon juice and peel in another large bowl to blend. Fold in whipped cream, then 2 1/2 cups raspberries.
- Divide lemon mixture among six 8- to 10-ounce wineglasses or dessert cups. Cover and chill until parfaits are cold, at least 30 minutes and up to 1 day.
- Sprinkle remaining 1 cup raspberries atop parfaits and serve immediately.
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BEST LEMON MERINGUE PIE PARFAITS RECIPE - HOW TO MAKE ...
From delish.com
Cuisine AmericanCategory Baby Shower, Mother's Day, Summer, DessertServings 4Total Time 1 hr 30 mins
- For the graham cracker crust: In a small bowl, stir together graham cracker crumbs and melted butter.
- For the lemon curd: In a medium metal bowl, whisk together egg yolks and sugar until smooth, about 1 minute.
- Once water is simmering, reduce heat to low and place bowl on top of saucepan. (Bowl should fit on top of saucepan without touching the water.) Whisk until thickened, about 10 to 15 minutes, or until mixture is pale yellow and coats the back of a spoon. (It should feel thick as you pull your whisk through it and the trail of the whisk shouldn’t disappear immediately.) Remove from heat and stir in butter, 1 tablespoon at a time, allowing each to melt before adding the next.
SUPER EASY LEMON PARFAIT DESSERT RECIPE - ISAVEA2Z.COM
From isavea2z.com
Estimated Reading Time 2 mins
- In a mason jar or bowl add pieces of the angel cake first, then layer with the pudding and cool whip.
LEMON MERINGUE PARFAIT - HEALTHY RECIPES AND RELATIONSHIP ...
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Servings 8Total Time 4 hrs 30 minsEstimated Reading Time 2 minsCalories 208 per serving
- Stir in small amount of sour cream to lighten; fold in remaining sour cream and a few drops of food color.
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LEMON CURD PARFAITS RECIPE - SARAH JORDAN | FOOD & WINE
From foodandwine.com
Servings 8Total Time 6 hrs
- Preheat the oven to 200°. Line a baking sheet with parchment paper. In a small bowl, stir the vinegar with the cornstarch to form a slurry.
- In a glass bowl, combine the egg yolks, lemon juice and sugar and whisk until smooth. Place the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until the curd has thickened to the consistency of cake batter, about 20 minutes. Remove the bowl from the heat and whisk in the butter, a few cubes at a time, until incorporated. Press plastic wrap directly onto the surface of the lemon curd and let cool to room temperature. Refrigerate for 1 hour, or until cold.
- In a large bowl, combine the cream, sugar and vanilla and beat with an electric handheld mixer until soft peaks form. Refrigerate.
MINI MEYER LEMON PARFAITS FROM LA BELLA VITA CUCINA FOOD ...
From italianbellavita.com
Reviews 12Servings 1
- Combine the sugar, lemon zest and eggs in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and the mixture turns light in color (about 2-3 minutes).
- Stir in lemon juice and cook for about 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
LEMON CREAM PARFAIT - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine AmericanTotal Time 15 minsCategory DessertsCalories 508 per serving
- In a small bowl, beat pudding mix and evaporated milk for 1 minute; set aside and let stand for 2 minutes.
- In a large bowl, beat cream cheese until smooth. Gradually add the lemonade concentrate and beat well.
- To make parfaits: distribute half of the lemon/cream cheese mixture evenly in 4 old-fashioned or stemless wine glasses.
LEMON RASPBERRY PARFAIT - SAVOR THE BEST
From savorthebest.com
4.8/5 (23)Total Time 35 minsCategory DessertsCalories 630 per serving
- Using a double boiler add 2-3 inches of water in the bottom portion and over high heat, bring it to a boil. Reduce the heat to low and simmer.
- In the upper portion of the double boiler, beat the egg yolks, 3/4 cup of the sugar and the salt together until well blended. Stir in the lemon juice and zest. Set the pan over the pan of simmering water and cook , stirring constantly, for about 10 to 12 minutes until thickened and the mixture has a glossy appearance. The slower you cook the curd, the thicker it will be.
MEYER LEMON PARFAITS - RACHEL COOKS®
From rachelcooks.com
4.5/5 (16)Total Time 25 minsCategory DessertsCalories 254 per serving
- Mix all in the ingredients in a small saucepan and cook over medium heat until sugar dissolves.
- In a stand mixer combine the heavy cream and confectioners’ sugar. Mix until fluffy. You can also use a hand mixer.
LEMON CREAM PARFAIT PIE JARS - MODERN HONEY
From modernhoney.com
Cuisine AmericanCategory DessertServings 8Total Time 38 mins
- In a medium pot, stir together lemon juice, sugar, and eggs over medium-low heat. After it has dissolved, stir in butter. Cook on low heat for 6-8 minutes, or until the lemon curd starts to coat the back of a spoon and become thick. Bubbles should start to form. Once bubbles start to form, cook about 1 minute longer or until it becomes thick. Stir in lemon zest, if desired.
- Place in jar or bowl and chill in the refrigerator. The lemon curd needs to chill in the refrigerator for 1 hour or in the freezer for 25 minutes.
- Place crushed butter cookies or graham crackers in a bowl. Stir in melted butter (start with 4 TB and can add more) and sugar.
LEMON BERRY PARFAITS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchEstimated Reading Time 8 minsCategory DessertsCalories 461 per serving
- Crack the eggs into a medium bowl and beat well. Add the sugar and lemon juice and whisk until sugar is mostly dissolved. Set aside.
- Fill the bottom of a double boiler pan with an inch of water. Bring to a simmer, then turn the heat down to low. Melt the butter in the top of double boiler. Add the egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon, about 10 minutes. (If you get any bits of cooked egg, pass the mixture through a fine sieve to remove.) Stir in the lemon zest and pour into a shallow bowl. Chill in the refrigerator until cold.
- Pour the chilled whipping cream into the bowl of an electric mixer and beat until the cream holds firm peaks (when you lift the whisk or beaters out of the bowl, the peak should hold its shape without drooping; if the cream looks grainy, you’ve gone too far and should start over). Be sure the lemon mixture is completely cool; then, using a rubber spatula, gently fold it into the whipped cream.
- Place a large spoonful of berries into each glass (leave room for 2 layers of berries and 2 layers of cream) and top with a generous dollop of lemon cream. Top with another layer of berries and lemon cream. Cover with plastic wrap and chill until ready to serve. (Parfaits can be assembled up to this point several hours ahead of time.) Right before serving, top each parfait with a shortbread cookie and sprig of fresh mint.
EGGLESS NO BAKE LEMON PARFAIT RECIPE - A QUICK AND EASY ...
From mariasmenu.com
Total Time 25 mins
- Melt butter in heavy small skillet/saucepan. Once it is melted, add sugar and stir until bubbling, about 1 min. Mix in the biscuit crumbs. Stir until colour deepens, about 3 mins. Turn out onto a plate and let it cool completely.
- Stir condensed milk, lemon juice and lemon peel in a large bowl to blend. Using electric mixer, beat whipping cream in a medium bowl until firm peaks form; fold the whipped cream into the lemon mixture.
- Place 1/4 cup of lemon and cream mousse in the individual serving dish. Top each with 1 tbsp crumb mixture, then 1/4 cup of mousse. Top parfait with remaining crumb mixture. Refrigerate at least 1 hour.
LEMON-CHERRY YOGURT PARFAIT RECIPE - GRACE PARISI | FOOD ...
From foodandwine.com
4/5 Total Time 45 minsServings 4
- In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm. Add the yogurt and beat just until combined. Transfer half of the mixture to another bowl and fold in the cherry preserves.
- In a small microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 1 minute. Microwave the gelatin at high power for 5 seconds, just until melted. Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest and confectioners' sugar and beat at medium speed just until combined.
- Spoon half of the lemon cream into 4 wineglasses and top with half of the cherry cream. Top with the remaining lemon and cherry creams and refrigerate for 20 minutes before serving.
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5/5 (5)Category DessertCuisine AmericanCalories 295 per serving
LEMON PARFAIT RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- Combine egg yolks, lemon juice, 1/2 cup sugar, and salt in top of a double boiler. Cook over boiling water, stirring constantly, until thickened. Add softened gelatin, lemon rind, and lemon extract; stir well. Continue to cook over boiling water, stirring until gelatin dissolves. Cool completely. Transfer to a large mixing bowl.
- Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into lemon mixture.
- Beat whipping cream and vanilla until soft peaks form. Fold into lemon mixture. Spoon evenly into parfait glasses; cover and chill. Garnish with lemon slices.
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