Berry Punch Parfaits Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In a small saucepan, mix butter, honey and cinnamon. Cook over medium heat until blended, 3-4 minutes. Remove from heat; stir in vanilla. Pour over oat mixture; stir to coat., Spread evenly into a greased 15x10x1-in. baking pan. Bake until crisp and dark golden brown, 35-40 minutes, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruit., In a small bowl, combine berries. Layer 1/4 cup of the berries, yogurt and granola into 8 parfait glasses. Repeat layers. Top with remaining berries.

Steps:

• Place strawberries in a blender; cover and process until pureed. Pour into a punch bowl; stir in remaining ingredients.

Steps:

• Fill a small single-serving (6 ounce) container with a third of the yogurt. Top with a third of the berries. Drizzle 1 teaspoon of maple syrup over the berries. Repeat two more times with the rest of the yogurt, berries and maple syrup. Pack the granola separately so that it can be mixed into the parfait when ready to eat. Pack the parfait with an ice pack or frozen juice box so that it stays cold until lunchtime.
• Heat an oven to 350 degrees F.
• Heat the maple syrup with the coconut oil in a small skillet over medium-low heat, just to melt the oil. While still warm, toss the maple syrup mixture together with the oats, almonds, sunflower seeds and a pinch of salt in a medium bowl. Spray a baking sheet with the nonstick cooking spray. Spread the granola on the sheet tray in a thin layer. Bake for a total of 20 minutes, tossing the granola halfway through. Let cool to room temperature and store in an air-tight container in the refrigerator for up to 1 month.

Steps:

• Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.

Steps:

• Rinse, stem, and slice the strawberries into bite-size pieces.
• Heat the strawberries and 1/3 cup Mott's Fruit Punch Rush in a wide skillet or saucepan over medium-low heat. Stir occasionally for about 10 minutes until the strawberries have softened.
• Cool the strawberries to room temperature and assemble the parfaits.
• Stir the yogurt and remaining 2 tablespoons Mott's Fruit Punch Rush together in a medium bowl.
• Spoon 1/4 cup yogurt into each jar, then top with about 2 tablespoons cooled strawberries. Sprinkle with 1-2 tablespoons granola.
• Repeat with another layer of each ingredient in each jar. Refrigerate until ready to serve.
• The granola in each parfait will stay crunchy for up to 4 hours; after that, it will be soggier but still delicious.

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping., In each of 2 parfait glasses, layer a fourth of the cream cheese mixture and a fourth of the berries. Repeat layers. Top with additional whipped topping if desired. Chill until serving.