Strawberry Cream Parfait Recipes

Steps:

• Halve 6 of the cookies; reserve for garnish. Coarsely crush remaining 10 cookies; set aside.
• Place marshmallows in large saucepan. Add water; cook on medium heat until marshmallows are completely melted, stirring constantly. Remove from heat. Stir in strawberries and lemon zest. Refrigerate 30 min.
• Add 1 cup of the whipped topping to strawberry mixture; stir with wire whisk until well blended. Alternately layer strawberry mixture and crushed cookies in 6 (6-oz.) parfait glasses, beginning and ending with strawberry layers. Refrigerate at least 1 hour. Top with the remaining 1/2 cup whipped topping and reserved cookie halves just before serving.

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool completely.
• Beat pudding mix and milk with whisk 2 min.
• Spoon cookie crumbs into 8 parfait glasses; cover with layers of pudding, strawberries and gelatin.
• Refrigerate 2 hours.

Steps:

• Hull and quarter 1 quart strawberries. Toss with 1 teaspoon sugar in a large bowl. Sprinkle a layer of gingersnap crumbs or graham cracker crumbs in the bottom of parfait glasses. Top with the berries. Mix 1 cup nonfat Greek yogurt with 2 tablespoons honey and 1/2 teaspoon cinnamon, then spoon over the berries.

Steps:

• In a bowl, with an electric mixer, mix cream cheese and 3 tablespoon of sugar for 2 minutes or until it's creamy. Add yogurt and mix until the mixture is homogeneous.
• Put strawberries in a large bowl. Add remaining sugar and stir delicately to coat well. Let rest for 5 minutes at room temperature (stir one time).
• In 6 parfait glasses of a capacity of 1 cup each, distribute half the mixture of cream cheese, half of strawberries and half of almond cookies. Repeat with remaining ingredients. Cover with a plastic wrap and put in the fridge for 2 hours. When ready to serve, garnish with roasted almonds.

Steps:

• Spoon ice cream into a large bowl. Dissolve gelatin in water; pour over the ice cream and blend well. Pour into parfait glasses. Refrigerate until set, about 1-1/2 hours.

Steps:

• Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
• When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
• Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
• To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

Steps:

• Strawberry Rhubarb Compote: In a medium saucepan over medium low heat add rhubarb, strawberries, cinnamon stick, sugar, cornstarch and lemon zest; stir the mixture occasionally so not to burn.
• Cook until rhubarb is soft and mixture thickens, about 8 to 10 minutes; cool completely& remove cinnamon stick.
• Cream Layer: In the bowl of a stand mixer fitted with a whisk attachment (or alternatively with an electric hand mixer), whip cream until soft peaks start to form.
• Add icing sugar and increase speed to high; continue to whip cream into firm peaks.
• Fold crème fraiche and Grand Marnier into whipped cream.
• Assembly: Divide 1/3 of the cream layer equally into 6 parfait glasses; divide half the strawberry rhubarb compote equally on top of the layers of the cream layer.
• Divide another 1/3 of the cream on top of the layers of the strawberry rhubarb compote; divide remaining half of strawberry rhubarb compote equally on top of the layers of cream.
• Divide the remaining 1/3 the cream equally on top of the strawberry compote mixture.
• Garnish each parfait with a whole strawberry, sprig of lemon balm and cookie (optional).

Steps:

• In a small bowl, combine sliced strawberries and sugar; set aside. In a small bowl, beat the cream cheese and 1/3 cup confectioners' sugar. Add the sour cream, 1/4 teaspoon vanilla and almond extract. , In a small bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar and vanilla; beat until soft peaks form. Fold into cream cheese mixture. , In two parfait glasses, layer a fourth of the sliced strawberry mixture, cake cubes and cream mixture. Repeat layers. Cover and refrigerate for at least 1 hour. Top each parfait with two strawberry halves.