Chilled Blackberry Parfaits Recipes
LEMON BLACKBERRY PARFAITS
I love the freshness of lemon, and with added seasonal blackberries, this rich, creamy dessert is so wonderful! Serve immediately if you like crisp graham crackers, or within 4 hours for a moister crumb. -Amber Needham, Bellbrook, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan over medium heat, whisk the eggs, 1/2 cup sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool. Cover and refrigerate until chilled., In a small bowl, beat cream cheese and remaining sugar until smooth. Fold in lemon mixture and 1 cup whipped topping. Spoon half of the cream cheese mixture into six parfait glasses. Top with half of the berries and half of the cracker crumbs. Repeat layers. Top with remaining whipped topping. Serve immediately.
Nutrition Facts : Calories 292 calories, Fat 9g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 213mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 4g fiber), Protein 8g protein.
HOMEMADE BLACKBERRY GELATIN & CHILLED BLACKBERRY PARFAITS
From Bon Appetit, August 1998. Make the gelatin at least one day ahead so that it has time to set. For a sophisticated dessert, layer the blackberry gelatin with sweetened vanilla whipped cream and a few sweetened blackberries in parfait glasses or wine glasses. If only making gelatin, will serve four.
Provided by swissms
Categories Gelatin
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Puree blackberries in processor. Pour puree into fine strainer set over 4-cup measuring cup. Press on solids to extract as much as possible. Discard solids remaining in strainer. Measure 3 cups puree (reserve any remaining puree for another use).
- Stir 1 cup grape juice, sugar and lemon zest into blackberry puree.
- Pour remaining 7 tablespoons grape juice into small saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Stir gelatin mixture over medium-low heatuntil gelatin dissolves, about 1 minute (do not boil).
- Gradually whisk warm gelatin mixture into puree mixture. Transfer to 8x8x2-inch glass baking dish. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep chilled.
- Variation: Blackberry Parfaits.
- Mix 3 cup blackberries and 4 T sugar in medium bowl. Let stand at room temperature at least 1 hour and up to 3 hours, tossing occasionally.
- Spoon generous 1/4 cup blackberry gelatin into each of 8 parfait glasses or wine glasses. Top with a few sweetened blackberries. Spoon about 1/3 cup sweetened vanilla whipped cream over. Repeat layering. Top with a few more berries. Serve.
Nutrition Facts : Calories 288.4, Fat 1, SaturatedFat 0.1, Sodium 8.4, Carbohydrate 69.8, Fiber 8.8, Sugar 62, Protein 3.8
BLACKBERRY PARFAITS
Categories Dessert Low Fat Kid-Friendly Blackberry Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- Whisk blackberry spread, 1 tablespoon amaretto and 1 teaspoon vanilla in small bowl until smooth.
- Whisk sugar, flour, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in milk. Whisk in egg. Add butter. Whisk over medium heat until mixture comes to boil and thickens, about 6 minutes. Boil 1 minute longer, whisking constantly. Remove from heat. Whisk in almond extract, 1 tablespoon amaretto and 1/2 teaspoon vanilla.
- Spoon 1 teaspoon blackberry spread mixture into bottom of each four 1-cup stemmed glasses. Top each with 4 blackberries, then with about 3 tablespoons hot pudding. Repeat layering twice more. Divide any remaining blackberries among glasses. Refrigerate until cold, about 3 hours. (Blackberry parfaits can be prepared 1 day ahead. Keep refrigerated.)
CHILLED BLACKBERRY PARFAITS
Categories Berry Dessert Low Sodium Summer Chill Bon Appétit Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 7
Steps:
- Puree 6 cups blackberries in processor. Pour puree into fine strainer set over 4-cup measuring cup. Press on solids to extract as much juice as possible. Discard solids in strainer. Measure 3 cups puree (reserve any remaining puree for another use). Stir 1 cup grape juice, 1 cup sugar and lemon peel into blackberry puree.
- Pour remaining 7 tablespoons grape juice into small saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Stir gelatin mixture over medium-low heat until gelatin dissolves, about 1 minute (do not boil). Gradually whisk warm gelatin mixture into puree mixture. Transfer to 8 x 8 x 2-inch glass baking dish. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep chilled.)
- Mix remaining 3 cups blackberries and 4 tablespoons sugar in medium bowl. Let stand at room temperature at least 1 hour and up to 3 hours, tossing occasionally.
- Spoon generous 1/4 cup blackberry gelatin into each of 8 parfait glasses or wine glasses. Top with a few sweetened blackberries. Spoon about 1/3 cup Vanilla Whipped Cream over. Repeat layering. Top with a few more berries. Garnish with mint and serve.
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- Preheat oven to 250°F. Line large baking sheet with foil; brush foil with vegetable oil. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add 1 cup sugar, beating until thick and shiny, about 7 minutes. Fold in hazelnuts.
- Using large spoon, drop meringue onto prepared baking sheet in 8 mounds, spacing 3 inches apart. Using back of spoon, spread each mound to 3-inch round and form indentation in center of each. Back meringues until pale but still slightly soft in center, about 1 hour 30 minutes. Cool on sheet. Remove meringues from foil. Wrap and freeze until firm, at least 2 hours or overnight.
- Puree berries in processor. Strain through sieve set over large measuring cup, pressing on solids in strainer to extact as much puree as possible (about 2 3/4 cups). Cover puree and chill until cold, at least 1 hour and up to 1 day.
- Combine egg yolks, cassis and 3/4 cup sugar in medium metal bowl. Set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thick and billowy and candy thermometer registers 160°F, about 7 minutes. Remove bowl from over water. Add 1 3/4 cups cold berry puree. Using electric mixer, beat mixture until cool, about 7 minutes. Cover; freeze parfait until firm, at least 6 hours.
BLACKBERRY-COCONUT CHIA PARFAIT - SOBEYS INC.
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2.7/5 (3)Total Time 15 minsServings 4Calories 270 per serving
- Toss blackberries with honey. Let stand 5 min. Meanwhile, puree kefir or yogourt with bananas and chia seeds in blender until smooth.
- Layer blackberries, kefir/yogourt mixture and toasted coconut in four 1 cup (250 mL) glasses or jars. Cover with plastic or seal with a lid. Keep chilled. Serve within 12 hr.
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5/5 (1)Category DessertCuisine AmericanTotal Time 10 mins
- Add fruit to a medium saucepan or skillet over medium heat. Add all other ingredients and bring to a boil for about three minutes. Stir occasionally, reduce heat to low and allow to simmer for about two to three more minutes.
- Layer 1/2 Greek Yogurt into the bottom of glass to about 1/2 - 1 inch thickness. Top with equal thickness Triple Berry Sauce. Repeat layers ending with Triple Berry Sauce.
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Servings 6Estimated Reading Time 1 minCategory Dessert
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LEMON BERRY PARFAITS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchEstimated Reading Time 8 minsCategory DessertsCalories 461 per serving
- Crack the eggs into a medium bowl and beat well. Add the sugar and lemon juice and whisk until sugar is mostly dissolved. Set aside.
- Fill the bottom of a double boiler pan with an inch of water. Bring to a simmer, then turn the heat down to low. Melt the butter in the top of double boiler. Add the egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon, about 10 minutes. (If you get any bits of cooked egg, pass the mixture through a fine sieve to remove.) Stir in the lemon zest and pour into a shallow bowl. Chill in the refrigerator until cold.
- Pour the chilled whipping cream into the bowl of an electric mixer and beat until the cream holds firm peaks (when you lift the whisk or beaters out of the bowl, the peak should hold its shape without drooping; if the cream looks grainy, you’ve gone too far and should start over). Be sure the lemon mixture is completely cool; then, using a rubber spatula, gently fold it into the whipped cream.
- Place a large spoonful of berries into each glass (leave room for 2 layers of berries and 2 layers of cream) and top with a generous dollop of lemon cream. Top with another layer of berries and lemon cream. Cover with plastic wrap and chill until ready to serve. (Parfaits can be assembled up to this point several hours ahead of time.) Right before serving, top each parfait with a shortbread cookie and sprig of fresh mint.
RASPBERRY BLACKBERRY COCONUT PARFAIT - COOK EAT WELL
From cookeatpaleo.com
5/5 (1)Total Time 10 minsCategory DessertCalories 221 per serving
- Open bottom of can of coconut milk and pour off liquid. Scoop coconut cream into large bowl and whip to consistency of whipped cream. Whip in vanilla and honey.
- Mash 1 cup of raspberries in medium bowl. Fold half of whipped coconut cream into mashed raspberries.
- Layer raspberry mixture, raspberries and blackberries, and remaining coconut cream in parfait glasses. Garnish with berries and serve immediately.
BLACKBERRY PARFAITS RECIPE | BON APPéTIT
From bonappetit.com
- Whisk blackberry spread, 1 tablespoon amaretto and 1 teaspoon vanilla in small bowl until smooth.
- Whisk sugar, flour, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in milk. Whisk in egg. Add butter. Whisk over medium heat until mixture comes to boil and thickens, about 6 minutes. Boil 1 minute longer, whisking constantly. Remove from heat. Whisk in almond extract, 1 tablespoon amaretto and 1/2 teaspoon vanilla.
- Spoon 1 teaspoon blackberry spread mixture into bottom of each four 1-cup stemmed glasses. Top each with 4 blackberries, then with about 3 tablespoons hot pudding. Repeat layering twice more. Divide any remaining blackberries among glasses. Refrigerate until cold, about 3 hours. DO AHEAD Blackberry parfaits can be prepared 1 day ahead. Keep refrigerated.
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