Parfaits Tricolor De Mora Azul Y Fresas Recipes

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BEST YOGURT PARFAIT EVER



Best Yogurt Parfait Ever image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 5

One 17 1/2-ounce container plain Greek yogurt
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 cup brown sugar
Assorted berries (or other fruit of your choice)

Steps:

  • First, pour the yogurt into a bowl. Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.
  • Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.
  • When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top.

STRAWBERRY CREAM PARFAITS



Strawberry Cream Parfaits image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 4

One 1-pound bag frozen unsweetened strawberries, thawed
2 tablespoons sour cream
1 scant cup chilled heavy whipping cream
Eight 2-inch vanilla meringue cookies, coarsely broken (about 2 cups), plus 2 more, halved

Steps:

  • In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.
  • Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.
  • Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.

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