RASPBERRY PARFAITS
Looking for a carefree way to impress someone special? A rich and creamy raspberry parfait is guaranteed to dazzle them. -Joelyn Hanham, Chester, New York
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 cup whipped topping., Place 2 tablespoons raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 213 calories, Fat 13g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 84mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY-CHOCOLATE PARFAITS
Steps:
- Toss 1/2 cup raspberries with 1 tablespoon chocolate liqueur; layer with crumbled brownies and chocolate ice cream in 2 glasses. Top with whipped cream and more raspberries.
RASPBERRY PARFAIT
It's a thrill to serve this one up, but making it is almost more fun! You layer three elements - whipped cream, pound cake and raspberry sauce - in a wineglass to make one delicate and slick looking dessert. Driving your spoon through all those tempting layers and pulling out a mouthful of sweetness is just about as much as a date can take. My favorite part of making the dessert is using the wineglass to cut out the cake circles. It takes me back to the days of pressing out Play-Doh cookies at preschool. Admit it, those were some good times! Anyway, the size of your wineglass is important: one that's much narrower at the top than at the middle won't work well because you'll wind up with cake circles that don't fill out the body of the glass. So choose a glass with pretty straight sides.
Provided by Dave Lieberman
Categories dessert
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together jam and water, set aside.
- Cut the pound cake into thin slices about 1/8-inch thick. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake. When you're done, wash the glass.
- In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out. Sprinkle in the sugar and continue beating to soft peaks.
- Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of cake, then cream and then drizzled berry sauce over the top.
EASY THREE INGREDIENT RASPBERRY DESSERT
This is one of my favorite raspberry desserts - it only takes minutes to make but you need to make it in advance. You can use any size glass for the dessert. Make sure you use full fat Greek yogurt or another plain yogurt with plenty of fat content. It's a dessert after all.
Provided by vewohl
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 3
Steps:
- Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 20.6 g, Cholesterol 16.9 mg, Fat 7.5 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 3.8 g, Sodium 53.2 mg, Sugar 18.5 g
RASPBERRY PARFAIT PIE
Light on texture but not on taste, this is another fantastic dessert from my grandmother. It's a wonderful addition to any summer meal.
Provided by Debbie Smith
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Heat 1 1/4 cup water to boiling.
- Add jello and stir until dissolved.
- Add ice cream and stir until it is all melted.
- Chill until mixture is thickened but not set, about 25-35 minutes.
- Fold in 1 1/2 cup raspberries, sweetened if desired.
- Pour into pre-baked pie shell.
- Chill until firm, 20-30 minutes.
- Top with whipped cream and additional berries if desired.
Nutrition Facts : Calories 1903.9, Fat 92.4, SaturatedFat 34.3, Cholesterol 125.7, Sodium 1567.5, Carbohydrate 248.4, Fiber 20.6, Sugar 142.2, Protein 29.9
VANILLA RASPBERRY PARFAIT
Make and share this Vanilla Raspberry Parfait recipe from Food.com.
Provided by Candace Michelle
Categories Frozen Desserts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place partially frozen raspberries in a blenders, add sugar and liqueur and blend until smooth.
- Alternate layers of ice cream and raspberry sauce in a clear, tall glass starting with ice cream. Top with whipped cream!
Nutrition Facts : Calories 503.3, Fat 20.9, SaturatedFat 12.8, Cholesterol 83.2, Sodium 151.9, Carbohydrate 76.2, Fiber 3.8, Sugar 69.2, Protein 7
NO-BAKE RASPBERRY PIE
To this day, Jan's raspberry pie is my favorite thing about summer! This no-bake treat always brings back memories of going out and picking raspberries for the pie!
Provided by Jan Nelson
Categories No-Bake Pies
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
- Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
- Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.
Nutrition Facts : Calories 227 calories, Carbohydrate 44.5 g, Fat 5.6 g, Fiber 5.4 g, Protein 1.4 g, SaturatedFat 1.7 g, Sodium 139.2 mg, Sugar 29.3 g
RASPBERRY VANILLA PUDDING PARFAITS
I used to serve these simple yet impressive parfaits when we ran a motel and restaurant. Now I serve them to guests. You can substitute other seasonal fruit, like peaches or strawberries.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.
Nutrition Facts : Calories 158 calories, Fat 5g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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
RASPBERRY & PISTACHIO PARFAIT
Sweet and nutty, this delicate dessert is ideal for after a big Sunday dinner, serve chilled and covered in blitzed pistachios for some crunch
Provided by Tom Kerridge
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Grease a 900g loaf tin with oil, then line with baking parchment. To make the purée, blitz the raspberries to a pulp in a blender, then pass through a fine sieve into a saucepan. Gently reduce the purée on a low heat for 30 mins, stirring occasionally, until the colour has intensified and the purée has reduced to about 200ml. Remove from the heat and leave to cool.
- While the purée cools, put the egg yolks and sugar in a glass bowl and whisk over a pan of simmering water for 10 mins until the eggs are pale, thick and doubled in volume. Set aside.
- Next, put the sugar for the meringue in a saucepan with 2 tbsp water and heat until the syrup reaches 120C on a thermometer. While the sugar is coming up to temperature, use a mixer or electric whisk, to whisk the egg whites on the lowest setting. Once the sugar has reached 120C, carefully pour onto the egg whites and turn the mixer or electric whisk up, continuing to whisk until the whites are cool.
- Next, in a clean bowl, whisk the cream until it has soft peaks. Add the purée and chopped pistachios, then fold in the yolks. Once combined, fold in half the whites. Add the raspberries with the remaining whites, gently fold together, then pour into the lined loaf tin. Put in the freezer overnight.
- The next day, remove the parfait from the tin. Cover it completely in the blitzed pistachios, then place on a tray, cover in cling film and return it to the freezer. When you're ready to serve, slice the parfait and serve with a few fresh raspberries.
Nutrition Facts : Calories 394 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
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