PRETTY CHERRY PARFAITS
Just the treat you want to serve for a dessert that's fast, lovely and scrumptious!-Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened. , Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving.
Nutrition Facts : Calories 276 calories, Fat 8g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 283mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY PARFAIT
Provided by Robin Miller : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Fill 1/2 cup pie filling into 4 tall glasses. Top with 1/2 cup frozen yogurt. Top with remaining pie filling and remaining yogurt and spoon whipped topping over the top. Sprinkle with nuts and serve.
CHEERY CHERRY PARFAITS
For a change of pace, layer the pudding with peach, strawberry or blueberry pie filling.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1/4 cup pudding into each of four parfait glasses. , Layer each with 1/3 cup cookie crumbs and 1/4 cup pie filling. Top with the remaining pudding and cookie crumbs. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 335 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 551mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 2g fiber), Protein 3g protein.
WHITE CHOCOLATE PARFAITS
"This very elegant dessert is great served on a warm summer night or at a dinner party," suggests Jennifer Eilts of Lincoln, Nebraska. "You can substitute other types of berries until you find your favorite combination."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the cream, sugar and cornstarch. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. , Stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes; stir in chocolate until melted. Remove from the heat; gently stir in vanilla., Cool to room temperature, about 15 minutes. Fold in whipped topping. Place 1/4 cup each in four parfait glasses. , Combine blueberries and raspberries; place 1/4 cup in each glass. Repeat layers of chocolate mixture and berries twice. Cover and refrigerate for at least 1 hour. Garnish with strawberries and whipped topping if desired.
Nutrition Facts : Calories 483 calories, Fat 31g fat (22g saturated fat), Cholesterol 169mg cholesterol, Sodium 29mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 4g fiber), Protein 4g protein.
WHITE CHOCOLATE PARFAIT
This is a really elegant recipe, great for entertaining. This recipe takes a long time to make,but it is really worth it if you want to impress, or for special occasions, or maybe just because. :)
Provided by KittyKitty
Categories Frozen Desserts
Time P1D
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Line the bottom and sides of a 6 cup terrine mold (10x4 inches) with plastic wrap.
- Place the chopped white chocolate and 1/2 cup of the cream in top of a double boiler or in a heatproof bowl set over hot water. Stir until melted and smooth, set aside.
- Put 1 cup of the cream and the milk in a pan and bring to the boiling point.
- Meanwhile, whisk the egg yolks and sugar together in a large bowl until thick and pale.
- Add the hot cream mixture to the yolks, beating constantly. Pour back into the saucepan and cook over low heat for 2-3 minutes, until thickened. Stir constantly and do not boil. remove the pan from the heat.
- Add the melted chocolate, dried coconut and coconut milk, then stir well and let cool.
- Whip the remaining cream until thick, then fold into the chocolate & coconut mixture.
- Put 2 cups of the parfait mixture into the prepared mold and spread evenly. Cover and freeze for about 2 hours, until just firm. Cover the remaining mixture and chill.
- Sprinkle the macadamia nuts evenly over the frozen parfait. Pour in the remaining parfait mixture. Cover the terrine and freeze for 6-8 hours or overnight, until parfait is firm.
- To make the icing, melt the chocolate with the butter and syrup in top of a double boiler set over hot water. Stir occasionally.
- Heat the cream in a saucepan until just simmering, then stir into the chocolate mixture. Remove the pan from the heat and let cool until lukewarm.
- To turn out the parfait, wrap the terrine in a hot towel and set it upside down on a plate. Lift off the terrine mold, then peel off the plastic wrap. Place the parfait ona rack over a baking sheet and pour the icing evenly over the top. Working quickly, smooth the icing down the sides with a spatula. Let set slightly, then freeze for another 3-4 hours. Cut into slices using a blade dipped in hot water. Serve, garnished with curls of fresh coconut.
Nutrition Facts : Calories 775.5, Fat 73.6, SaturatedFat 39.1, Cholesterol 318, Sodium 131.8, Carbohydrate 30.9, Fiber 5.3, Sugar 18.3, Protein 10.2
CHERRY AND AMARETTI PARFAITS
The familiarity of cherry cheesecake is reimagined in this surprisingly simple dessert. In each parfait, a quick, creamy ricotta filling is layered over sweetened poached cherries and topped with crumbled almond cookies from the market.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Combine cherries, water, granulated sugar, and 1/8 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, and cook, stirring occasionally, for 20 minutes. Let cool.
- Meanwhile, blend cream cheese, ricotta, vanilla, confectioners' sugar, and remaining 1/8 teaspoon salt in a food processor until smooth. Divide cherries among 4 glasses, then top each with ricotta mixture. Sprinkle tops with crumbled amaretti cookies, and serve immediately.
WHITE-CHOCOLATE CHERRY SHORTBREAD
Pretty, pretty. These cookies are ideal for Christmas or Valenitnes Day. Edible glitter is just too much fun to play with, try it if you can get it! Be sure to use shortening that is "not" butter flavored as it will turn the color from snow white to yellowed. I cannot get the Zaar computer to print "white sugar nonpareils", you only want white ones here.
Provided by Annacia
Categories Dessert
Time 50m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
- In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
- Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
- Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
- In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
- To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 84.4, Fat 5.1, SaturatedFat 3.1, Cholesterol 8.9, Sodium 27, Carbohydrate 9, Fiber 0.1, Sugar 5, Protein 0.9
WHITE CHOCOLATE & CHERRY LOAF
This indulgent cake is perfect for tea in the garden
Provided by Good Food team
Categories Treat
Time 1h30m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.
- Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.
- Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.
Nutrition Facts : Calories 485 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.63 milligram of sodium
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