Time 15m Yield 4 Number Of Ingredients 6 Steps:
Have 4 wineglasses or glass dessert cups at hand. Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl. Add the heavy cream and start beating on low speed (so it doesn’t splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes. Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve. Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving. Note: It’s okay to leave out the liqueur if you are avoiding alcohol.
Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
In a small bowl, combine yogurt and whipped topping; set aside 4 teaspoons for topping. Spoon half of the remaining yogurt mixture into four parfait glasses; layer with half of the banana, sliced strawberries, pineapple and blueberries. Repeat layers. , Top each parfait with reserved yogurt mixture and a whole strawberry. Chill until serving.
Yield 4 Number Of Ingredients 4 Steps:
Spoon 1/4 cup yogurt into bottoms of four parfait glasses. Sprinkle 1 tablespoon graham cracker crumbs over yogurt in each glass. Top crumbs with 1/4 cup diced fruit. Top fruit with 1/4 cup applesauce. Repeat layers. Cover and chill until ready to serve.
Time 2h20m Yield 12 servings Number Of Ingredients 7 Steps:
Mix juice and extract until blended. Drizzle over cake cubes in large bowl; toss to evenly coat. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Place half the cake cubes in 12 dessert dishes; top with layers of half each of the berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.
Time 10m Yield 6 servings. Number Of Ingredients 6 Steps:
In a bowl, whip cream until soft peaks form. Gradually add sugar, vanilla an salt; beat until stiff peaks form. Fold in sour cream. Set aside six cherries from pie filling. , Spoon half of the remaining pie filling into parfait glasses; top with half of the cream mixture. Repeat layers. Top with reserved cherries.
Yield Makes 4 servings Number Of Ingredients 4 Steps:
Blend 1 cup chopped strawberries, 2/3 cup raspberries and sugar in processor to smooth puree. Drop 1 whole strawberry into each of 4 Champagne flutes or wineglasses. Top with 2 rounded tablespoons mascarpone cheese and 2 tablespoons fruit puree. Repeat layering 2 more times. Top each parfait with some of remaining cheese, then 3 raspberries. Chill at least 1 hour or cover and chill overnight.
More about “fruit and cream parfaits recipes”
Time 15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Mix together the cream cheese, yogurt, sugar, and lemon juice. Fold in whipped cream. Put the blueberries in six parfait glasses. Add a spoonful or two of the whipped cream mixture. Add the peaches to each glass. Add the whipped cream again. Repeat with strawberries and grapes and more whipped cream. Sprinkle the sugar cookies on top.
