SPARKLING PARFAITS
Steps:
- For the champagne flutes: Bring 1 cup water to a boil in a saucepan. In a medium bowl, whisk together the boiling water, honey and gelatin. Refrigerate until the mixture is cooled slightly but still liquid, about 30 minutes.
- Stir in the champagne. Pour the mixture into 6 champagne flutes. Let set for 20 more minutes in the fridge. Place a raspberry in the bottom of each flute. Let sit in the fridge until fully set, about 3 hours.
- For the whipped cream: Begin to beat the heavy cream with an electric mixer in a large bowl. Gradually add the sugar and keep beating until you have soft peaks of whipped cream.
- To serve: Top the champagne flutes with whipped cream and gold sugar sprinkles.
NEAPOLITAN SHORTCAKE PARFAITS
What a sweet deal! Serve this refreshing shortcake parfait recipe made with Gold Medal® all-purpose flour with a layering that makes it all the more impressive.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Lightly grease cookie sheet with shortening. In medium bowl, mix strawberries and 1/2 cup granulated sugar; set aside.
- To make shortcakes, in medium bowl, mix flour, 3 tablespoons granulated sugar, the baking powder and salt. Stir in milk and butter until soft dough forms. Onto cookie sheet, drop dough by 8 heaping tablespoonfuls. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on Medium 1 to 2 minutes, stirring after 1 minute, until melted.
- In chilled medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form.
- Break shortcakes into bite-size pieces. In parfait glasses, alternate layers of shortcake, strawberries, chocolate mixture and whipped cream. Garnish with additional strawberries.
Nutrition Facts : Calories 600, Carbohydrate 71 g, Cholesterol 80 mg, Fiber 4 g, Protein 7 g, SaturatedFat 20 g, ServingSize 1 Parfait, Sodium 550 mg
LOW CARB NEAPOLITAN PARFAITS
Steps:
- With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.
- To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.
- In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with a strawberry fan and sprig of fresh mint.
Nutrition Facts : Calories 233 calorie, Fat 23 grams, SaturatedFat 14 grams, Carbohydrate 9 grams, Fiber 2 grams
NEAPOLITAN PARFAITS
You'll love this easy dessert idea. The flavors are classic and it's so simple to assemble!
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 2 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Slice 7 berries. Spoon chocolate pudding into 2 dessert dishes; cover with layers of berry slices and vanilla pudding.
- Top with whipped topping and remaining whole berries. Serve immediately.
Nutrition Facts : Calories 130, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 20 g, Protein 2 g
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NEAPOLITAN PUDDING PARFAITS - THE CANDID APPETITE
From thecandidappetite.com
Reviews 8Estimated Reading Time 7 minsServings 6
- To make the chocolate pudding, in a medium saucepan combine the milk, sugar, and cocoa powder. Set over medium-high heat and warm until little bubbles form around the edges. In a medium bowl, whisk together the egg yolks, cornstarch, vanilla and salt. Slowly whisk in the warmed milk mixture into the egg yolk mixture in a slow steady stream, constantly whisking. Pour the mixture back into the saucepan and return to the heat. Cook, stirring often, until the mixture thickens and bubbles, about 2 to 3 minutes. Pour into a heat-proof bowl, through a fine mesh strainer. Cover the surface directly with plastic wrap and chill in fridge for about 4 hours, or overnight.
- To make the vanilla pudding, in a medium saucepan, whisk together the sugar, cornstarch, salt, milk and egg yolk until evenly combined. Place over medium-high heat and cook, whisking constantly, until the mixture thickens and bubbles, about 2 to 3 minutes. Remove from heat and stir in the butter and vanilla extract. Pour into a bowl, through a fine mesh strainer, to remove any lumps. Cover the surface of the pudding directly with plastic wrap and chill in fridge for about 4 hours, or overnight.
- To make the strawberry pudding, in a medium saucepan, combine the sliced strawberries, 2 tablespoons granulated sugar, 1 teaspoon vanilla, pinch of salt and lemon juice. Cook over medium heat until the mixture bubbles and the strawberries have softened, about 10 minutes. Carefully pour the mixture into a blender or food processor and pulse until smooth. Set aside.
- In a separate medium saucepan, set over medium heat, warm the milk, heavy cream and remaining 1 teaspoon vanilla until bubbles form around the edges. In a small bowl, whisk together the flour, cornstarch, egg yolk, salt and remaining 1/4 cup sugar until evenly combined. Slowly whisk in the warmed milk mixture into the egg yolk mixture, in a slow steady stream, whisking constantly. Pour the mixture back into the saucepan and return to the heat. Cook stirring constantly until the pudding bubbles and thickens, about 2 to 3 minutes. Remove from heat and whisk in the reserved strawberry purée, adding about 1/2 cup to start and then adding more if desired. Pour the mixture into a bowl, through a fine mesh strainer to remove any lumps. Cover the surface of the pudding directly with plastic wrap and chill in fridge for 4 hours or overnight.
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