KEY LIME PARFAIT
Such a great dessert recipe given to me by an online acquaintance, that I actually purchased parfait glasses for this, though totally unnecessary. When I brought them to the table my father-in-law said, "Wow! Did you 'make' those?" Made me smile. : ) They were a hit, but the kid's don't like the coconut (surprise, surprise). (Cook time is chill time)
Provided by GinnyP
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
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.
TROPICAL LIME PARFAITS
Ree's parfaits consist of layers of crumb followed by a mix of fluffy whipped cream cheese and heavy cream. The addition of coconut chips and extract, plus lime, gives the parfaits a truly tropical flavor.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the crumb: Combine the graham cracker crumbs, sugar, butter, coconut chips and lime zest in a bowl. Mix to combine.
- For the filling: Using an electric mixer, beat the cream cheese, heavy cream, powdered sugar, coconut extract and lime zest and juice in a large bowl until light and fluffy.
- Begin by layering 1/4 cup of the crumb in the bottom of each of 4 parfait glasses. Top each with 1/3 cup of the filling. Repeat the layers once more, then garnish with extra toasted coconut and lime zest.
KEY LIME PARFAITS
Yield Makes 6 servings
Number Of Ingredients 7
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.
LIME SORBET PARFAITS
This is a light, fruity and fresh dessert. This recipe used a large can of peaches, I'm not sure of the weight so I guessed. This recipe classifies for the New Zeland region for Zaar World Tour 5 as it contains tropical fruits commonly found there.
Provided by Mami J
Categories Frozen Desserts
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Drain the peaches, reserving 1 cup syrup. Chop peaches.
- Divide about 2 tbs of each fruit among 4 parfait glasses. Drizzle with some of the reserved peach syrup. Top with a layer of sorbet. Repeat layers, finishing with a scoop of sorbet. Garnish with a slice of fruit.
- Place in freezer if not serving immediately, but do not store longer than an hour.
Nutrition Facts : Calories 120.1, Fat 0.5, Sodium 8.1, Carbohydrate 31.1, Fiber 3.7, Sugar 25.9, Protein 1.3
LIME PARFAIT
This is pure flavor sensations.. i got it from the LCBO 2007 summer issue, they suggest serving it in tall champagne glasses topped with the blueberry and lime zest garnish, it is also fine in one big bowl..fit for a wedding but so simple, no puddings or crackers to gussy it up. Time does not include 4 hour chilling.
Provided by MarraMamba
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pour about 1-inch (2.5-cm) of water in the bottom of the saucepan and bring to a boil. Put the zest, lime juice, ¼ cup (50 mL) of the sugar, egg yolks and salt into a medium-sized heatproof bowl. Fill a large bowl with ice and a little water to make an ice bath.
- Pour 3 tbsp (45 mL) of cold water in a small heatproof custard cup and sprinkle over the gelatine.
- Reduce the heat so that the water in the saucepan barely simmers and place the bowl on top. Using an electric mixer, beat the eggs until the sugar dissolves and the mixture is frothy, light-coloured and warm in the centre, about 3 to 5 minutes. Turn off the heat and transfer the bowl to the ice bath to cool.
- Place the custard cup with the gelatine into the hot water in the saucepan. Once the gelatine is melted, whisk it into the lime mixture. Whisk occasionally until the mixture cools.
- In a clean bowl with clean beaters, whisk the whites at low speed until frothy, and then add the cream of tartar. Increase the speed to medium-high, and when the whites turn white and the froth disappears, gradually add the remaining ¼ cup (50 mL) of sugar. Continue beating until the whites are thick, resembling thickly whipped cream.In a separate bowl (you can use the same beaters), whisk the cream until soft peaks form. Whisk a couple of large spoonfuls of the egg whites into the lime mixture to lighten it. Pour the ice and water out of the ice bath bowl; dry bowl. Pour the lightened lime mixture into this cold bowl, then tip the remaining egg whites and the cream mixture on top and fold together gently. Pour into a bowl or individual dishes and refrigerate at least 4 hours or until firm.
- Garnish with lime zest and blueberries and serve.
Nutrition Facts : Calories 264.7, Fat 14.8, SaturatedFat 8, Cholesterol 199.4, Sodium 104.6, Carbohydrate 28.7, Fiber 0.1, Sugar 25.8, Protein 6.1
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