Pina Colada Yogurt Parfaits Food

PIñA COLADA YOGURT

Steps:

• 1. If desired, microwave the pineapple for 30 seconds on high power. It helps break it down, and it blends better, but it's not necessary.
• 2. Stir together the pineapple, yogurt, stevia, and coconut extract. If desired, top with just a pinch of flaked coconut. Serve immediately.
• 3. Nutritional facts (including coconut): 152 calories, 2 grams fat, 22 grams carbohydrates, 1.7 grams fiber, 17 grams sugar, 15 grams protein, 77 mg sodium.

PINA COLADA YOGURT PARFAITS

Steps:

• 1. In a bowl mix the yogurt, 2 tablespoons honey and set aside. In 2 glasses layer a little of the coconut flakes and some yogurt.
• 2. Repeat for ad many layers as you want ending with pineapple and coconut on top. Serve the remaining 1 teaspoon honey over the top. Serve immediately.

PINA COLADA TRES LECHES CAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease (with cooking spray) and flour a 12-cup muffin pan.
• Sift the flour, baking powder and salt into a large bowl.
• Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
• Beat the egg whites in a separate bowl with the mixer on high until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon the batter into the cups of the muffin pan using a 1/3-cup measure.
• Bake the cakes until risen and lightly golden, 13 to 14 minutes. Allow to cool in the pan.
• For the tres leches mixture: Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher.
• For the whipped cream: Whip the cream with the sugar until soft peaks form.
• To assemble: Use a serrated knife to slice each cake in half across the middle. Place a cake half in the bottom of each 8-ounce mason jar. Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple. Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture. Top each cake with lots of whipped cream and toasted coconut.
• Refrigerate until ready to serve. Several hours is fine. The cooler the cakes, the better.

BAILEY'S PARFAIT

Steps:

• In a medium bowl, beat all custard ingredients, except for chocolate, until thick and creamy, about 3-4 minutes.
• Fold in the grated chocolate.
• To assemble parfaits: In a tall parfait or sundae glass, pour a tablespoonful or so of the custard.
• Top with a few cubes of pound cake.
• Repeat this procedure, layering custard and pound cake, until you have as many layers as the glass can hold, ending with a custard layer.
• Cover tops with plastic wrap and refrigerate for 4-5 hours to 'set'.
• Top with chocolate curls.

FRUIT AND YOGURT PARFAIT

Steps:

• Layer 2 oz. yogurt, 2-3 sliced strawberries, 1/8 cup blueberries and 1/8 cup chopped pecans in parfait glass.
• Repeat layers. Top with remaining yogurt.
• Garnish with a few chopped pecans and/or a strawberry if desired.

YOGURT PARFAIT

Steps:

• In glass mugs, layer yogurt, granola, and fruit, ending with yogurt.
• Top with a fresh strawberry.

PINA COLADA BREAKFAST PARFAIT

Steps:

• Top yogurt with pineapple (or canned mandarin oranges) and coconut.

PINA COLADA YOGURT

Steps:

• Combine and enjoy!

PINA COLADA YOGURT PARFAIT

Steps:

• Top yogurt with pineapple (or mandarin oranges) and coconut.
• Serve and enjoy!