LEMON-RASPBERRY PARFAITS
Enjoy the fruity flavors of berries and citrus in these parfaits - beautiful dessert that's ready in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Line cookie sheet with waxed paper. With 1-inch diameter ice cream scoop, scoop 24 balls of ice cream onto cookie sheet. Freeze while making lemon mixture.
- In small bowl, mix lemon curd and lemon juice until smooth. Fold in 1 cup of the whipped topping. Chill until serving time.
- To serve, place 3 ice cream balls in each of 4 (6-oz) stemmed parfait glasses. Top with half of lemon mixture and raspberries. Repeat layers. Top each with 1 tablespoon remaining whipped topping. Garnish with lemon peel strips.
Nutrition Facts : Calories 150, Carbohydrate 35 g, Cholesterol 10 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 24 g, TransFat 0 g
BREAKFAST PARFAITS
Steps:
- In 4 parfait glasses or serving dishes, layer the pineapple, yogurt, raspberries, dates and banana. Sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 277 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 52mg sodium, Carbohydrate 60g carbohydrate (48g sugars, Fiber 6g fiber), Protein 5g protein.
LEMON MERINGUE PARFAIT
Need an easy dessert for a dinner party? Try this lemon meringue parfait. You can make it ahead of time and put it in the freezer until you're ready to serve
Provided by Orlando Murrin
Categories Dessert
Time 4h20m
Number Of Ingredients 6
Steps:
- Line a 20cm round tin, preferably loose-based, with cling film, using more than one piece if necessary to cover the bottom and up the sides, and pop in the freezer.
- Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.
- Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.
- Grate over the lemon zest and sprinkle over the gin and meringue rubble. Use a large spoon or spatula to fold the cream up, over and round, until just combined.
- Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin. Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so - no more than a dozen folds, so the curd forms streaks. Spoon gently into the tin and freeze for at least four hours. Once firm, cover with cling film.
- About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature. Serve in wedges with lemon curd drizzled over and the fruit on the side.
Nutrition Facts : Calories 488 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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- In a medium saucepan bring the milk and salt to boiling; stir in the couscous. Simmer, covered, for 1 minute. Remove from heat; let stand for 5 minutes. Stir with a fork until fluffy. Cool.
- In a small bowl combine the yogurt, sour cream, honey, and lemon peel; stir into the couscous. In another bowl combine desired fruit.
- To serve, divide half of the fruit mixture among 6 parfait glasses. Spoon couscous mixture over fruit; top with remaining fruit. If desired, garnish with chopped crystallized ginger and mint. Makes 6 servings.
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