Strawberry Campari Crunch Parfaits Food

STRAWBERRY CREAM PARFAITS

Steps:

• In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.
• Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.
• Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.

STRAWBERRY PARFAITS

Steps:

• Spoon ice cream into a large bowl. Dissolve gelatin in water; pour over the ice cream and blend well. Pour into parfait glasses. Refrigerate until set, about 1-1/2 hours.

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.

STRAWBERRY-CAMPARI CRUNCH PARFAITS

Steps:

• Combine oats, brown sugar, and butter; mix well. Spread in 15-10-1-inch baking pan; bake at 350 degrees F for 10 minutes, stirring occasionally. Crumble; cool.
• In a mixing bowl, beat mascarpone cheese with sugar, Campari, and vanilla for about 2 minutes, or until mixture is light and fluffy and the sugar is fully dissolved.
• In a separate bowl, whip heavy cream on high for 2 minutes, or until stiff peaks form. Gently fold 1/2 of the whipped cream into mascarpone mixture to combine; gradually fold in remaining whipped cream.
• Toss strawberries with sugar and Campari in a small bowl. Let sit for about 5 minutes, stirring occasionally, until sugar is dissolved.
• Layer Oat Crumble (or crushed Italian amaretti cookies), Mascarpone Cream, and Strawberries in parfaits or dessert glasses and garnish with fresh mint, or refrigerate separately until ready to serve.

MELON CRUNCH PARFAIT

Steps:

• Combine yogurt and brown sugar.
• Spoon half of the yogurt mixture evenly among 4 dessert glasses.
• Repeat with half of the melon cubes and 1/2 granola.
• Repeat layering, finishing with the granola. Garnish each with a strawberry.

VANILLA-BERRY CRUNCH PARFAITS

Steps:

• Add whipped topping to yogurt in large bowl; stir gently until well blended.
• Layer whipped topping mixture, blueberries and granola alternately in ten 6-oz. dessert glasses.
• Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover parfaits in refrigerator.