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.
WHITE CHOCOLATE-RASPBERRY PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
- Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
- Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.
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.
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
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
CHOCOLATE RASPBERRY PARFAITS
Parfait is French for perfect and this dessert with layers of chocolate cake, whipped topping and raspberry jam, all topped with hot fudge, is just that!
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 12 servings
Number Of Ingredients 17
Steps:
- PREHEAT oven to 350 degrees and spray a 15x10 sheet pan with non-stick cooking spray
- COMBINE eggs and sugar in a large mixing bowl, beat on high speed until light and fluffy, about 5-8 minutes
- WHISK together in a medium bowl flour, baking powder, baking soda, cocoa powder and salt
- GRADUALLY add dry mixture to egg mixture, alternating with mayonnaise
- CAREFULLY add hot water and coffee, stir by hand until well blended
- SPREAD evenly into sheet pan
- BAKE at 350 degrees for 15-20 minutes or until a toothpick inserted in the center comes out clean
- COOL completely
- Raspberry Jam Recipe Instructions
- COMBINE raspberries and sugar into a small saucepan
- COOK over low heat for 1-2 minutes
- MASH berries
- COOK for additional 5-8 minutes or until mixture is slightly thickened
- COOL completely
- Assemble
- CUT chocolate cake into circles using a cookie cutter or glass, size will depend on the size of your parfait glass - these are 2 inches deep and 3 inches in diameter
- ADD 1 chocolate cake circle to the bottom of the parfait glass
- ADD COOL WHIP Whipped Topping, then 2-4 teaspoons Raspberry Jam, then 4-6 fresh raspberries
- REPEAT layers, finishing with Raspberry Jam, a drizzle of Hot Fudge Sauce and fresh raspberries
- STORE in refrigerator until ready to serve
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 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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RASPBERRY & CREAM PARFAITS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, FrenchTotal Time 15 minsCategory DessertsCalories 375 per serving
- Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
- Add the heavy cream and start beating on low speed (so it doesn't splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
- Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
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