You can savor parfaits at any time of day. They are a fantastic, creamy, sweet delight. These sweet treats are worth trying, from straightforward granola-and-fruit breakfast parfaits to complex layered desserts. Any healthy breakfast spread’s unsung heroes are the yogurt parfaits. A well-layered yogurt parfait can be just as delectable as dessert—and it’s healthier!—while others may laugh at the “fruit cup” when choices like breakfast casserole or bacon are available for brunch.
The majority of parfaits consist of yogurt, granola, and fruit, and can be layered as you like. This recipe gives a method for making homemade granola crunch; many recipes call for store-bought granola. Create a batch to last the week! When stored in an airtight food container, it can last up to 7 days. Yogurt parfaits taste best when made with seasonal, fresh fruit. Along with tropical fruits like mango, pineapple, and kiwi, berries and bananas are popular options. Stone fruit with pits, such as peaches, cherries, plums, and nectarines, are nothing to be terrified of in the summer. In the winter, there is also always citrus and pomegranate. However, if you have a taste for strawberries but they are out of season, don’t panic; a little sugar and a spritz of lemon juice will instantly liven up those out-of-season fruits. So, whatever you wanna make it with, here are the best parfait recipes that you must not miss!
These parfaits, which are stacked high with fresh raspberries, creamy lemon custard, and a gently browned meringue topping, add a touch of sweet elegance to traditional lemon meringue pie.
- 1 jar of lemon curd
- 1 c. fat-free sour cream
- Yellow liquid food color
- 1 container raspberries
- 4 tsp. powdered egg whites (Just Whites) or 1 cup whipped cream
- 1/2 tsp. vanilla extract
- 1/2 c. granulated sugar
- You’ll need eight 4-oz glasses and a small butane torch (see Note).
- Whisk lemon curd in a large bowl until smooth. Stir in a small amount of sour cream to lighten; fold in the remaining sour cream and a few drops of food color.
- Place 6 to 7 raspberries in the bottom of each glass. Spoon 1/4 cup lemon mixture on top. Refrigerate for at least 2 hours or up to 1 day.
- Stir powdered egg whites into 1/4 cup warm water in a bowl until dissolved. Beat with a mixer until frothy. Add vanilla; turn speed to high, adding sugar 1 Tbsp at a time until soft, shiny peaks form when beaters are lifted.
- Put meringue in a large ziptop bag; snip 3/4 in. from one corner. Pipe so that meringue mounds above the glass rim.
- Holding small butane torch about 5 in. above meringue, lightly brown meringue for just a few seconds. Do not allow flame to get near the rim of the glass. If the torch is not available, top with whipped cream instead. Serve immediately, or refrigerate for up to 1 hour.
By incorporating blueberry purée into a straightforward vanilla ice cream from the shop, you may create your own flavor. Once it has dried, top it with whipped cream, whole berries, and seedless raspberry purée for a parfait with a distinctly upscale feel.
- 4 c. blueberries
- 2 tbsp. lemon juice
- 1 qt. vanilla ice cream
- 1 pkg frozen raspberries in syrup
- 2 c. sweetened whipped cream or frozen whipped topping
- 1 c. fresh raspberries
- Place 3 cups of blueberries, sugar, and lemon juice in a medium saucepan; mash berries well with a potato masher. Place over medium heat and bring to a simmer; cook for 5 minutes. Pour mixture into a blender and purée. Pour into a 2-cup measure, cover, and chill for 2 hours. Place a 1 1⁄2-qt freezer container in the freezer to chill.
- Let vanilla ice cream stand at room temperature until softened. Fold chilled blueberry purée into ice cream until well blended. Scrape ice cream into the chilled container in the freezer; freeze for several hours or until firm enough to scoop.
- Purée thawed raspberries and syrup in a blender until smooth; scrape mixture through a fine sieve to remove seeds.
- To make parfaits: For each parfait, spoon 1 Tbsp raspberry purée into a dessert glass and top with a small scoop of blueberry ice cream. Top with 1 Tbsp whipped cream, and a few blueberries and raspberries. Repeat the layers. Top parfaits with a dollop of whipped cream.
These parfaits are an easy-to-make delectable treat that has alternating layers of rich chocolate pudding, chewy chocolate cookie crumbles, and whipped topping.
- 1 box cook and serve chocolate pudding and pie filling
- 2 c. milk
- 1 c. nondairy whipped topping
- 2 soft chocolate cookies (we used Archway)
- Garnish: Chocolate curls
- You’ll need four 6-oz dessert glasses. Prepare pudding as the package directs, using milk. After cooking, scrape into a medium bowl and press plastic wrap directly onto the surface of the pudding. Refrigerate pudding until cold, for at least 1 hour.
- To make Parfaits: Put 1⁄4 cup pudding into each glass. Top each with 2 Tbsp nondairy whipped topping, then crumble 1⁄2 a cookie onto each. Top with 1⁄4 cup more pudding and 2 Tbsp topping. Garnish if desired.
When you dish up these vintage passionfruit mango parfaits as dessert, both kids and adults will go crazy for them.
Passionfruit mango parfait
- 85-gram packet passionfruit-flavored jelly crystals
- 1 cup (250 milliliters) boiling water
- 1/2 cup (125 millilitres) passionfruit pulp (6 passionfruit)
- 300 milliliter thickened cream, whipped
- 3 ripe mangoes, peeled, cut into cubes
- 1 3/4 cup (430 millilitres) cream
- 6 egg yolks
- 1/4 cup (55 grams) caster sugar
- 4 egg whites
- 1 cup (220 grams) caster sugar
- 1 teaspoon cornflour
- 1/2 teaspoon white vinegar
- 1/4 teaspoon vanilla extract
Passionfruit Mango Parfait
- 1 Place jelly crystals in a large heatproof jug. Add boiling water, and stir until dissolved. Add passionfruit and 1/3 cup (80 milliliters) cold water. Refrigerate for several hours or until set. Make custard and meringue according to instructions.
- 2 To assemble, place a few pieces of mango on top of the custard in glasses. Spoon a layer of jelly into glasses, top with the meringue mixture, then top with the remaining mango pieces. Serve with reserved meringues.
- 3 In a medium saucepan, bring cream almost to a boil. In a medium bowl, whisk egg yolks and sugar until light and creamy. Gradually, pour cream over the egg mixture, whisking well. Return the mixture to the pan. Stir with a whisk over low heat until the custard thickens.
- 4 The custard is ready when it coats the back of a wooden spoon; if you dip a wooden spoon in the custard and run your finger along it, a trail should be left. At that point, the custard is thick enough. Divide the custard into 8 x 1/2 cup (375 milliliters capacity) serving glasses. Cover, and refrigerate for 3 hours or until firm.
- 5 Preheat oven to 170°C/150°C fan-forced. Line 2 oven trays with baking paper. Draw 8 x 8cm circles on each piece of paper, and turn the paper over. In a small bowl, beat egg whites with an electric mixer until soft peaks form. Gradually, add sugar, beating until dissolved between additions. Fold in cornflour, vinegar, and vanilla.
- 6 Pipe or spoon the meringue onto the circles. Reduce temperature to 120°C/100°C fan-forced. Bake meringues for about 1 1/2 hours or until meringues are dry to touch. Turn oven off; cool meringues in oven.
- 7 Crush half the meringues; fold into the whipped cream.
When covered in fresh blackberries, yogurt, and cream, store-bought meringue has exceptional quality, and your visitors won’t be able to tell the difference. Pour some crème de mûre or other blackberry liqueur in for an adult twist to make it alcoholic.
- 450 gram fresh blackberries
- 300 milliliter thickened cream
- 1/4 cup (40g) icing sugar, sifted
- 1/3 cup (90g) greek-style yogurt
- 100 gram bought vanilla meringues
- Roughly mash 300g of the blackberries in a small bowl; drain and reserve about ¼ cup of juice.
- 2 Beat cream and sugar in a small bowl with an electric mixer until soft peaks form; stir in yogurt.
- 3 Layer cream mixture, berries, and crushed meringues in serving glasses; drizzle with reserved juice. Top with remaining blackberries.