PLUM PUDDING PARFAITS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Stack up fresh plums, creamy pudding and granola for a tasty hearty breakfast, a great dessert or between-meal snack.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Make pudding mix as directed on box except use 1 1/4 cups fat-free (skim) milk. Fold in yogurt.
- Place about 1/4 cup pudding mixture in bottom of each of 4 parfait glasses. Layer each with 1 tablespoon of the granola and about 1/4 cup of the plums; repeat layers. Top with remaining pudding mixture. Refrigerate until ready to serve.
Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 22 g, TransFat 0 g
PLUM PARFAITS WITH MASCARPONE WHIPPED CREAM
These parfaits are beautiful. You feast with your eyes before food ever touches your lips. The parfaits are made with alternating layers of sliced cooked plums, toasted walnuts, and mascarpone whipped cream. The plum preparation involves only a few minutes of cooking. A quick and stunning dish all together that will knock the socks of your guests.
Provided by LilPinkieJ
Categories Cheesecake
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the Mascarpone Whipped Cream:.
- With an electric mixer, beat the cream, mascarpone, sugar and vanilla together in a large bowl until peaks form. (Mascarpone cream can be made 3 hours ahead. Cover and refrigerate.) Makes about 3 cups.
- Toasted Walnuts:.
- To toast walnuts, spread on a rimmed baking sheet and bake in a 350 degree preheated oven until fragrant and slightly browned, 6 to 8 minutes. Remove and cool. (Walnuts can be toasted a day ahead. Cool and keep covered at room temperature.).
- Plum Parfaits:.
- Halve plums lengthwise, and pit. Slice each half, lengthwise, into quarters. Then cut quarters in half crosswise.
- Place a large heavy skillet over medium heat until bottom of pan is hot. Add plums and sprinkle with sugar, ginger and cinnamon. Stir constantly until sugar dissolves and becomes syrupy and plums are tender when pierced with a knife, about 6 minutes for medium ripe plums. (If plums are riper, the cooking time will be shorter, only about 3 minutes.) Watch carefully, and do not overcook or plums will become mushy. Remove skillet from heat and cool plums to room temperature. Taste and if desired season with more sugar. (Plums can be prepared 3 hours ahead. Leave at cool room temperature.).
- To assemble parfaits, use 4 sundae or wide-mouthed wine glasses. Spoon a few tablespoons of the plum mixture, including the juices, into each glass and top with a few tablespoons of the whipped cream. Sprinkle with some walnuts. Repeat this layering two more times in each glass. Garnish each parfait with a mint sprig. Serve immediately.
Nutrition Facts : Calories 464.5, Fat 29, SaturatedFat 14.3, Cholesterol 81.5, Sodium 23, Carbohydrate 52.2, Fiber 4, Sugar 45.8, Protein 4.3
TINY TIM'S PLUM PUDDING
In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. -Ruthanne Karel, Hudsonville, Michigan
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 20
Steps:
- Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.
Nutrition Facts : Calories 550 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 292mg sodium, Carbohydrate 98g carbohydrate (80g sugars, Fiber 5g fiber), Protein 5g protein.
PUDDING PARFAITS
Spooning through layers of pudding, pie filling and granola is a fun and delicious way to end a meal.-Rose Purrington, Windom, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Refrigerate for 10 minutes. Spoon half of the pudding into four parfait glasses. Top each with 3 tablespoons pie filling and 2 tablespoons granola. Repeat layers. Garnish with whipped topping if desired.
Nutrition Facts : Calories 446 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 437mg sodium, Carbohydrate 88g carbohydrate (62g sugars, Fiber 6g fiber), Protein 10g protein.
BIRCHER CHIA PARFAIT
Put a little work in the night before, and wake up to this delicious and nutritious breakfast treat the next day. Juicy mangos and tart raspberries add a burst of freshness to the filling foundation of oats and chia seeds.
Provided by Lauryn Tyrell
Categories Food & Cooking Breakfast & Brunch Recipes
Time 8h10m
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together oats, chia seeds, milk, maple syrup, and cinnamon. Cover and refrigerate until thickened, at least 8 hours and up to 3 days.
- To serve, layer oat mixture, yogurt, mango, raspberries, and almonds into glass cups or jars. Top with more syrup, if desired. Serve immediately or cover and refrigerate for up to 1 day.
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