COCONUT PUMPKIN PARFAITS
Start a new Thanksgiving tradition with these delicious pumpkin parfaits!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- In 10-inch skillet, melt butter over medium heat. Stir in remaining nut topping ingredients; cook 1 to 2 minutes, stirring occasionally, until sugar is dissolved and nuts are golden brown. Set aside.
- In medium bowl, beat cream cheese, pumpkin, granulated sugar, vanilla and pumpkin pie spice with electric mixer on medium speed until smooth and creamy. Gently fold in whipped cream.
- Into each of 8 (2- to 3-oz) glasses, layer 2 tablespoons mousse, 2 tablespoons yogurt, 2 tablespoons mousse and 2 tablespoons nut topping.
Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Parfait, Sodium 95 mg, Sugar 15 g, TransFat 0 g
PUMPKIN MOUSSE PARFAITS
Provided by Ina Garten
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
- To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.
COCONUT-GRANOLA YOGURT PARFAITS
Steps:
- Preheat oven to 325°. In a small saucepan, combine pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Stir in butter and brown sugar until sugar is dissolved. Remove from heat; stir in salt, spices and vanilla., In a large bowl, combine oats, coconut and cashews. Drizzle with pomegranate juice mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan, spreading evenly., Bake 20-25 minutes or until lightly browned, stirring halfway. Cool on a wire rack. When completely cooled, stir in cranberries and chocolate chips., For parfaits, in a bowl, mix yogurt, 4 tablespoons honey, lime zest and lime juice until blended. To serve, layer 1/4 cup yogurt mixture, 2 tablespoons granola, 3 tablespoons chopped apple and 1 tablespoon pomegranate seeds in each of eight parfait glass. Repeat layers. (Save remaining granola for another use; store in an airtight container.), Drizzle parfaits with remaining honey. Serve immediately.
Nutrition Facts : Calories 440 calories, Fat 15g fat (8g saturated fat), Cholesterol 7mg cholesterol, Sodium 236mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 5g fiber), Protein 20g protein.
PUMPKIN PARFAITS
These darling mini desserts will spice up any celebration, and they're ready to eat in just 20 minutes.
Provided by Inspired Taste
Categories Dessert
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form (thick, but cream still falls onto itself). Refrigerate.
- In large bowl, beat pumpkin pie mix and cream cheese with electric mixer on medium speed until blended. Add powdered sugar; beat until well combined. Taste for sweetness and if necessary, add more powdered sugar.
- Gently fold half of the whipped cream into pumpkin mixture.
- To assemble parfaits in plastic cups, layer crushed cookies, pumpkin mixture and plain whipped cream. To garnish, top each with whipped cream and 1 piece of white chocolate. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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