Red, White and Blue Parfait

środa, 19 lutego 2014

Red, White and Blue Parfait

Time: 20 mins


  • 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.

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