CARAMEL APPLE YOGURT PARFAITS
Enjoy this delicious parfait layered with Yoplait® 99% Fat Free yogurt, apples and caramel topping that is ready in 10 minutes - perfect for a dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Reserve 1/4 cup yogurt for topping. Divide remaining yogurt among 4 (8-oz) glasses or dessert dishes. Spoon 1/2 cup of the apple chunks over yogurt in each glass.
- Top each with 1 tablespoon of the remaining yogurt. Spoon 1 tablespoon caramel topping over yogurt. Sprinkle pecans over each parfait. Serve immediately.
Nutrition Facts : Calories 260, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 36 g, TransFat 0 g
CARAMEL APPLE PARFAITS
This is a recipe from Yoplait. I haven't tried it yet, but it sounds like a great Summer dessert or snack. The recipe says you can use plain yogurt, but I think the vanilla would be much better.
Provided by Julie F
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Reserve 1/4 c yogurt for topping. Divide remaining yogurt among four (8 oz) glasses or dessert dishes. Spoon 1/2 c apple chunks over yogurt in each glass. Top each with 1 T of the remaining yogurt and 1 T caramel topping . Sprinkle with pecans or walnuts. Serve immediately.
Nutrition Facts : Calories 59.4, Fat 2.5, SaturatedFat 0.2, Sodium 0.8, Carbohydrate 10, Fiber 1.9, Sugar 7.3, Protein 0.7
CARAMEL APPLE PARFAIT
Make and share this Caramel Apple Parfait recipe from Food.com.
Provided by dicentra
Categories Frozen Desserts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a microwave safe container, combine apples, butter and spices; microwave on high for 3-4 minutes.
- The apples should be tender. Drain. Cool 5 minutes.
- Mix until smooth. In a microwave safe container, microwave the Caramel Apple Dip for 10-30 seconds, stirring every 10 seconds.
- Using either individual parfait glasses or a trifle bowl, layer the ingredients, starting with the caramel, pound cake, apples, nuts, dried fruit, ice cream.
- Repeat the process. Serve right away.
Nutrition Facts : Calories 421.4, Fat 26.6, SaturatedFat 9.1, Cholesterol 115.4, Sodium 218.4, Carbohydrate 46.2, Fiber 5.7, Sugar 15.7, Protein 4.7
CARAMEL APPLE PARFAIT CRUNCH
Make and share this Caramel Apple Parfait Crunch recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix Neufchatel cheese, 1/2 cup brown sugar and milk in medium bowl until well blended.
- Combine peanuts, cereal and remaining 1/4 cup brown sugar in small bowl. Stir in margarine until well blended.
- Spoon half of the apples into 6 (8-ounce) parfait glasses; cover with half each of the Neufchatel mixture and peanut mixture. Top each Reddi-wip. Repeat all laye.
Nutrition Facts : Calories 517.8, Fat 31.3, SaturatedFat 9.1, Cholesterol 29.1, Sodium 462.9, Carbohydrate 52.2, Fiber 5.3, Sugar 39.2, Protein 12.4
CARAMELISED APPLE PARFAIT WITH CINNAMON TOFFEE SAUCE
Put the extra effort into making this apple parfait and you'll be rewarded with a light, frozen dessert that has all the flavour of a tarte tatin. It's perfect for a dinner party
Provided by Tom Kerridge
Categories Dessert
Time 50m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Tip the apples, demerara sugar and brandy into a pan, bring to the boil and simmer for 12-15 mins until caramelised and sticky, then leave to cool. Scoop about a third of the wedges out of the sauce and set aside, then use a blender or food processor to purée the rest of the apples and sauce, then set aside.
- Separate the eggs and tip the yolks into a large metal bowl. Set aside the whites for later. Dissolve 100g of the caster sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and put a sugar thermometer in the pan. Meanwhile, whisk the yolks in a bowl with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. With the mixer running, drizzle the syrup onto the yolks and beat, on full speed for 3-5 mins until you have a firm yellow foam. Leave to cool, whisking occasionally.
- Whisk the egg whites in a clean bowl with a clean whisk until they form stiff peaks, then whisk in half of the remaining caster sugar and continue to whisk for 30 seconds, then add the rest of the sugar and continue whisking until stiff peaks have formed again. In a third bowl, whisk the cream until soft peaks form. Gently fold the apple purée through the egg yolk mixture, then fold that through the egg whites and lastly fold that mixture through the whipped cream. Keep on folding until everything is fully combined. Pour into a 900g loaf tin lined with cling film and freeze overnight. Can be made two weeks in advance and kept frozen.
- To make the sauce, tip the sugar and butter into a saucepan and heat until it starts to melt. Once the sugar begins to bubble, add the cream, water, apple juice and cinnamon, cook out for a minute, then cool to room temperature. When ready to serve, turn out the parfait, top with the reserved apple wedges and the digestive crumbs, then drizzle over the toffee sauce.
Nutrition Facts : Calories 445 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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CARAMEL APPLE PARFAITS - SAVORY LOTUS
From savorylotus.com
5/5 (1)Estimated Reading Time 4 mins
- FOR APPLE FILLING: Peel and slice your apples and/or pears. Heat coconut oil on a skillet over medium heat and add sliced fruit and cinnamon. Stir occasionally until the fruit is soft (about 5-10 minutes).
- FOR COCONUT SALTED CARAMEL: Heat maple syrup over medium low heat for about 5 minutes, stirring constantly. This should be bubbling, but make sure to stir it and not overheat to prevent it from burning. Remove from heat and slowly add remaining ingredients. Stir to combine. Don’t worry if the mixture solidifies a bit, these will release during the next round of heating. Add pan back to heat for about 10 minutes, stirring constantly. The mixture should thicken, but won’t solidify. Set aside in a jar to cool.
- FOR COCONUT CRUMBLE: Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Combine all ingredients in a bowl until the coconut looks well covered. Spread evenly across cookie sheet, and bake until the flakes start turning brown. The coconut will crisp as it cooks, so be patient!
- FOR ASSEMBLY: Drizzle Coconut Salted Caramel around the top of six small lidded jars. Allow Caramel to drizzle down the sides of each jar. Alternate layering Coconut Crumble and Apple Filling in the jars, leaving about 1” at the top. Top each parfait with a small scoop of Coconut Milk Whipped Cream or Roasted Banana Ice Cream (recipe HERE), and sprinkle with ground cinnamon.
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