BLUEBERRY CHEESECAKE PARFAIT
Fresh blueberries make it seem a little less decadent, but this cheesecake-flavored parfait will make your mouth water. -Blair Lonergan Rochelle, Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cheese, sugar and vanilla. Spoon 1 tablespoon preserves, 2 tablespoons blueberries, half of the cheese mixture and 2 tablespoons cracker crumbs into a parfait glass. Repeat layers. Top with remaining preserves, blueberries and almonds.
Nutrition Facts : Calories 458 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 238mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 3g fiber), Protein 13g protein.
BLUEBERRY LEMON PARFAIT
I adapted this recipe from one I found online that used blueberries, lemon yogurt, and crushed gingersnap cookies. I couldn't find lemon yogurt and I needed some cake in there! A great and easy summer dessert. Variation: If you don't like yogurt, try this with lemon pudding! Or change it up and use lemon pound cake with white chocolate pudding!
Provided by Dwynnie
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix the lemon curd into the yogurt until mostly smooth.
- Layer 1/3 of the pound cake, with approximately 4 Tbs of yogurt mixture, and 1/4 cup blueberries in a parfait glass.
- Repeat Step 2, reserving a few blueberries for the top of each glass.
- Top with the remaining cake and spoon approximately 3 Tbs of the yogurt mixture into the center of the glass.
- Top with the reserved blueberries and a mint leaf (if wanted) for garnish.
- Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 157.4, Fat 4.5, SaturatedFat 2.6, Cholesterol 15.9, Sodium 57.8, Carbohydrate 26.7, Fiber 3.5, Sugar 20.1, Protein 5.3
LEMON-BLUEBERRY CHEESECAKE PARFAITS
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 3/4 cup
Number Of Ingredients 7
Steps:
- Beat cream cheese and yogurt in medium bowl with mixer until blended. Add honey and lemon juice; mix well. Gently stir in COOL WHIP.
- Spoon graham crumbs evenly into 4 dessert glasses, top with cream cheese mixture and blueberries. Sprinkle with lemon zest.
- Refrigerate 20 min.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.9133 g, Sugar 0 g, Protein 6 g
BLACKBERRY, LEMON, AND GINGERSNAP CHEESECAKE PUDDING
Provided by Abigail Johnson Dodge
Categories Liqueur Milk/Cream Ginger Dessert Freeze/Chill High Fiber Blackberry Lemon Marscarpone Bon Appétit Vegetarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- For lemon curd:
- Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.
- For blackberry compote:
- Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- For assembly:
- Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
- Uncover desserts. Spoon remaining berry mixture over and serve.
LEMON-BLUEBERRY CHEESECAKE PARFAITS
Pastry Chef Maggie Leung's reimagined cheesecake is super-versatile: It's three components-the creamy, tangy cheesecake custard, the crunchy cornmeal shortbread and the fresh blueberry compote - are all fantastic together, but each can be used in a lots of other ways. My best-friend Judy decided she wanted to entertain outside this summer and she gave me the tedious (NOT!!) task of looking for a WOW dessert but understated and we both agree that this is the one. This is not the only dessert she is serving so we want to choose with much thought to her other desserts, as well. Food&Wine Magazine, August 2009 edition.Just between chilling and cooling time it takes about 6 hrs, that is if it is all done in one day - the shortbread can be made up to two days ahead of time & the assembled parfaits can be refrigerated for up to 1 day. ;)
Provided by Manami
Categories Cheesecake
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- MAKE THE SHORTBREAD:.
- In a medium bowl, mix the flour with the cornmeal and salt.
- In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until creamy, about 2 minutes.
- Beat in the orange zest and vanilla extract.
- Add the flour mixture and beat at low speed until the dough just comes together.
- Pat the shortbread dough into a disk, wrap in plastic and refrigerate for 1 hour.
- Preheat the oven to 350°F.
- Line 2 large rimmed baking sheets with parchment paper.
- Unwrap the chilled shortbread dough and roll it out between 2 sheets of parchment paper to an 8-inch round (1/2 inch thick).
- Cut the dough into 1/2-inch-wide strips and transfer the strips to the baking sheets; leave 1 inch between each strip.
- Refrigerate the dough strips for 30 minutes, until chilled.
- Bake the shortbread for about 20 minutes, until golden; rotate the pans halfway through for even baking.
- While the warm shortbread strips are still on the baking sheet, cut them into 1/2-inch cubes.
- Let cool, about 30 minutes.
- MAKE THE BLUEBERRY COMPOTE:.
- In a small saucepan, combine 1 cup of the blueberries with the sugar and water.
- Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes.
- Scrape the blueberry sauce into a blender, add the lemon juice and puree until smooth.
- Scrape the blueberry sauce into a bowl and fold in the remaining 1 cup of whole blueberries.
- Refrigerate until chilled, about 2 hours.
- MAKE THE CHEESECAKE CUSTARD:.
- In a medium saucepan, bring 3/4 cup of the milk to a boil with 3 tablespoons of the sugar; remove from the heat.
- In a medium bowl, whisk the egg yolks with the cornstarch and the remaining 1/4 cup of milk and 2 tablespoons of sugar.
- Gradually whisk the hot milk into the egg yolks, then pour the mixture into the saucepan and whisk constantly over moderate heat until thickened, about 2 minutes.
- Over low heat, whisk in the cream cheese, lemon juice, grated lemon zest and vanilla extract until smooth, about 1 minute.
- Scrape the cheesecake custard into a bowl.
- Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 2 hours.
- In a medium bowl, using an electric mixer, beat the cream to medium peaks.
- Fold the whipped cream into the chilled cheesecake custard until no streaks remain.
- Spoon the shortbread cubes and custard into bowls.
- Drizzle with the blueberry compote, garnish with the lemon zest strips and serve.
Nutrition Facts : Calories 673.6, Fat 45.2, SaturatedFat 27.6, Cholesterol 233.1, Sodium 387.3, Carbohydrate 60.8, Fiber 2, Sugar 30.9, Protein 8.2
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