Strawberry Cannoli Parfaits Food

CANNOLI PARFAIT

Steps:

• In a medium bowl, combine the strawberries and amaretto. Cover and refrigerate at least 3 hours or overnight.
• In a large bowl, whip the cream with the confectioners' sugar until soft peaks form (tips curl). In a medium bowl, stir half of the whipped cream into the ricotta to lighten it. Gently fold in the remaining whipped cream and cinnamon. Fold the pistachios into cream mixture.
• Place a layer of crushed amaretti cookies in each of 4 parfait glasses. Top each with a layer of strawberry slices and then cannoli cream. Repeat layering. If desired, top with miniature chocolate chips.

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.

LOW CARB CANNOLI PARFAITS

Steps:

• Place the unsweetened chocolate in a heatproof bowl and melt over a saucepan of simmering water. Whisk in sugar substitute and thin with the hot water and heavy cream. Whisk to blend thoroughly. Remove from heat, spread on a plate, and place in the freezer for about 10 minutes. Cut into small chunks after chilling.
• While the chocolate is chilling, make the cannoli cream. With an electric mixer on high, whip heavy cream just until frothy, and then add sugar substitute and almond and vanilla extracts. Continue to whip on high until stiff peaks form. Be careful not to over-whip, or cream will break.
• Gently fold in the ricotta cheese and almost all of the chilled chocolate chunks, saving a few chips for garnish. Spoon cannoli cream into parfait glasses, top with remaining chocolate chips, and refrigerate for at least 1 hour before serving.

CANNOLI CREAM PARFAITS

Steps:

• Mix ricotta cheese, sugar, orange zest and juice in large bowl until well blended.
• Add whipped topping, chocolate chips, apricots and raisins; stir gently until well blended. Cover. Refrigerate at least 1 hour or up to 6 hours.
• Layer one half each of the cheese mixture and wafers in four dessert dishes; repeat layers.

STRAWBERRY PARFAITS

Steps:

• Mix cream cheese and jam in medium bowl until well blended. Stir in COOL WHIP.
• Spoon 1/4 cup strawberries into each of two parfait or dessert glasses.
• Top with the cream cheese mixture.

STRAWBERRY CANNOLI PARFAITS

Steps:

• 1. In a medium bowl, combine the strawberries and amaretto. Cover and refrigerate at least 3 hours or overnight.
• 2. In a large bow, whip the cream with the confectioner's sugar until soft peaks form. In a medium bowl, stir half of the whipped cream into the ricotta to lighten it. Gently fold in the remaining whipped cream and cinnamon. Fold the 1/4 cup chocolate chips and the pistachios into the cream mixture.
• 3. Place a layer of crushed amaretti cookies in each of the 4 parfait glasses. Top each with a layer of cannoli cream and then strawberry slices. Repeat layering. If desired, top with additional miniature chocolate chips.

BLACK FOREST CANNOLI PARFAITS

Steps:

• Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1/3 cup; set aside., In a small saucepan, combine sugar and cornstarch; stir in reserved cherry juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and lemon juice. Cool., Place the ricotta, cream cheese and sugar in a food processor; cover and process until smooth. Add the syrup, lemon juice and vanilla; process until combined. Gently fold in whipped topping and chocolate chips., Place 1 tablespoon crushed wafers in each of eight parfait glasses. Top with 1/3 cup cheese mixture and a heaping tablespoonful of cherry sauce. Repeat layers. Refrigerate for at least 2 hours before serving.,

STRAWBERRY CANNOLI

Steps:

• At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
• Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
• Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
• Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and 1/4 teaspoons almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 inches off a corner; pipe filling into cones and garnish.

STRAWBERRY PARFAIT WITH VIN SANTO, MASCARPONE & BISCOTTI

Steps:

• Place the biscotti biscuits in a plastic bag and crush them lightly with the end of a rolling pin, leaving them slightly chunky. Tip the crushed biscuits into a bowl, drizzle over the Vin Santo and give it a stir. In small bowl, use a fork to slightly mash half of the strawberries with the sugar.
• Whip the mascarpone in a medium bowl, then fold into the whipped cream. If the mixture appears too thick fold through a little milk. In a 1-litre glass bowl, spread half of the soaked biscotti. Top with half of the mashed strawberries and then half of the mascarpone mixture. Repeat until you have used up everything. Slice the remaining strawberries and scatter over the top. Refrigerate, then pack into a cooler as this dessert should be served chilled.