Blueberry Peach Parfaits Recipes
BLUEBERRY PEACH PARFAITS
"We have peach trees and blueberry bushes, so combining those fresh fruits with a thick old-fashioned custard sauce is an extraordinary summer treat," relates field editor Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until chilled., In six parfait glasses, layer 2 rounded tablespoons of custard, two to three peach slices and 2 tablespoons blueberries; repeat layers. Top with whipped cream.
Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 82mg cholesterol, Sodium 160mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY PARFAITS
"These cool and lightly sweet parfaits put a new twist on berries and cream," says Adeline Piscitelli of Sayreville, New Jersey. "My guests marvel at the simple ingredients that go into this elegant dessert."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine sour cream, brown sugar, lemon juice and zest. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.
Nutrition Facts : Calories 316 calories, Fat 15g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 56mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
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BLUEBERRY-PEACH PARFAITS | PARENTS
From parents.com
Total Time 15 minsCalories 339 per serving
- Combine pudding mix and milk in a bowl. Beat with a hand mixer for 2 minutes, or until soft set.
- Crumble one shortbread cookie into the bottom of one jar. Top with 1/4 cup pudding, some sliced peaches and some blueberries.
- Repeat layering with a second crumbled cookie, 2 tbsp pudding and more fruit. Top with 2 tbsp pudding and garnish with more fruit. Repeat with 3 remaining jars. Refrigerate until serving.
PEACH-AND-BLUEBERRY PARFAITS RECIPE | MYRECIPES
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Servings 8Calories 215 per servingTotal Time 2 hrs 45 mins
- Whisk together first 4 ingredients in a small nonaluminum saucepan over medium-low heat, and cook, stirring constantly, 15 minutes or until slightly thickened. (Mixture should lightly coat the back of a spoon.) Remove from heat; stir in vanilla.
- Pour mixture into a small mixing bowl, and place plastic wrap directly over surface of custard to prevent film from forming; chill 2 hours or until ready to serve.
- Layer fruit and cake in 8 mason jars or tall glasses. Drizzle each with 1/4 cup vanilla sauce. Garnish, if desired.
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4.8/5 (4)Total Time 35 minsCategory BreakfastCalories 384 per serving
- Stir together the chia seeds, non-dairy milk, maple syrup, vanilla extract and pinch of salt in a cup or bowl. Place in the refrigerator for anywhere from 1.5 hours to overnight (which is recommended AND easiest).
- After the chia seeds have had time to soak up the liquid and become gel-like, stir them once more.
- In a tall, skinny glass start making your parfait by spooning roughly 1/4 of the chia seed mixture into the bottom. Place a couple of peach slices on top, then 2 Tbsp. blueberries on top of that, followed by a couple of slices of peach (to block the pudding from seeping down as much).
- Repeat until you have used all of your ingredients, if you have chosen to add hemp seeds, sprinkle a little on top of each chia layer. Serve Chilled.
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- Preheat your grill to medium high heat. Place each peach half on the grill, cut side down, for 4-5 minutes. Flip over and grill for another 4-5 minutes, or until caramelized and juicy. Remove from the grill and chill in the refrigerator for at least 30 minutes. Alternatively, you can roast them cut side up on a baking sheet for 20-25 minutes at 425°F, or until tender.
- Place about two tablespoons of quinoa in the bottom of each of the four jars, glasses or bowls. Top each with about two tablespoons of blueberries, about an eighth of the peaches, two tablespoons of yogurt, half a teaspoon of maple syrup, and half a teaspoon of pecans.
- Repeat the layers, then top with a reserved peach slice or a couple of blueberries for garnish, if desired.
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From finefoodsblog.com
5/5 (3)Total Time 2 hrsCategory Breakfast, SnackCalories 786 per serving
- Preheat the oven to 300 degrees F. Place a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a small saucepan, heat the honey and brown sugar over medium low heat, stirring until the sugar is completely melted. Remove from heat and quickly stir in the olive oil and salt. (The olive oil will not completely emulsify into the sugar mixture, so don't worry about that.)
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5/5 (1)Total Time 5 minsCuisine AmericanCalories 480 per serving
- To make the coconut whipped cream open the can of coconut milk from the bottom. The water and cream will have separated. You can throw the water out or save to add to smoothies later. Once you've removed all the water scoop out the cream and add it to a small glass or metal bowl (something cold). Using a stand or hand held mixer beat the coconut cream on high for a minute or two until the cream has thickened. Once it's thickened you can now add the vanilla extract and maple if you want to tone down the coconut flavor. Beat again on high for another minute until full incorporated.
- To assemble the parfaits, add a spoonful or two of the coconut cream to the bottom of your glasses. Add a layer of fruit to the coconut and then top with your granola. Repeat this process once more and you're set!
- If you're not going to eat these right away store them in the fridge until you're ready. These are also great as a make ahead breakfast. Store in an air tight jar for a grab and go breakfast on busy mornings.
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