Tuesday, July 2, 2013

Red, White and Blue Parfait Recipe!

Makes 4 

8 ounces fresh strawberries (for about 1 C chopped)
1/4 cup sugar
4 ounces store-bought pecan sandies, see note (about 8 cookies, for 1 C crumbs)
1/2 cup Cool Whip Lite
4 teaspoons Cool Whip Lite (to garnish)
1/2 cup low-fat vanilla yogurt
8 ounces about 1 c fresh blueberries


1 Cap strawberries, cut into bite-size pieces and place them in small mixing bowl.
2 Sprinkle sugar over berries and stir. Use spoon to crush berries slightly so they will release juice. Set aside.
3 Place cookies in zipper-top plastic bag and use rolling pin to crush them finely. Set aside.
4 In small bowl or 2-cup measure, stir together 1/2 C of whipped topping and yogurt until well blended. Set aside.
5 Divide cookie crumbs evenly in bottom of 4 parfait glasses or other dessert dishes (that hold at least 1 cup).
6 Spoon strawberry mixture evenly over crumbs.
7 Spoon yogurt mixture evenly over strawberries.
8 Divide blueberries evenly, and scatter them over yogurt mixture in each dish.
9 The dishes may be served at once or covered with plastic wrap and refrigerated until ready to serve, up to 3 hours.
10 Just before serving, dollop 1 tsp of whipped topping on top of each dish as a garnish.
11 Note: Plain shortbread cookies, vanilla wafers or butter cookies may be substituted for the pecan sandies.


No comments:

Post a Comment