14 recipes found
Chill a large metal bowl in the refrigerator or freezer, about 15 minutes.
Combine whole berry cranberry sauce and jellied cranberry sauce in a separate bowl.
Place graham crackers in a large resealable plastic bag; crush into crumbs using a rolling pin.
Beat heavy cream in the chilled bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Add sugar and vanilla extract; beat until medium peaks form, about 2 minutes more.
Place 1/2 graham cracker crumbs in the bottom of a trifle bowl; top with 1/2 each cranberry sauce and whipped cream. Repeat layers, ending with whipped cream. Chill until set, at least 3 hours.
Prepare vanilla pudding according to package directions, except do not chill.
In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.
In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.
Mix the Greek yogurt with the quinoa and the honey.
Layer half of the yogurt mixture into the bottom of a round glass. Cover with half of the cereal, half of the pomegranate arils, and repeat layers once more. Serve immediately!
Mix chocolate drink mix into plain Greek yogurt until fully combined.
Spoon 2 1/2 tablespoons of chocolate Greek yogurt mixture into the bottom of each of two parfait glasses. Top with 2 teaspoons of graham cracker crumbs, several raspberries, and by 2 1/2 tablespoons of raspberry yogurt. Repeat layers to build parfaits.
Add blueberries and strawberries to a small bowl. Sprinkle with sugar; stir to coat the berries.
Place 2 tablespoons granola in the bottom of 2 parfait glasses. Spoon 2 tablespoons yogurt on top and sprinkle with 1/2 teaspoon lemon zest. Top with 1/3 of the berries. Repeat layers until the parfait glasses are full.
Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.
Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.
Combine carob powder and cacao powder in a small bowl. Add coconut milk little by little, mixing well until no lumps remain.
Mix applesauce and maca powder together in a bowl. Add raisins and 1 teaspoon maple syrup.
Mix shredded coconut and 2 teaspoons maple syrup together in a bowl.
Spoon layers of 1 tablespoon each carob mixture, maple coconut flakes, maca applesauce, and coconut yogurt, in that order, into 4 digestif glasses or small wine glasses. Cover the parfaits and refrigerate until very cold, at least 4 hours.
Decorate parfaits with figs, strawberries, and shaved chocolate.
Whisk Greek yogurt, maple syrup, vanilla, maple extract, and salt together in a medium bowl until thoroughly combined.
Transfer 1/2 cup maple-yogurt mixture to a separate bowl; add pumpkin puree, cinnamon, cloves, nutmeg, and allspice. Whisk until thoroughly combined.
Place a small amount of maple-yogurt mixture in the bottom of 4 small jars or containers. Top with a portion of pumpkin mixture, followed by a layer of maple granola. Continue alternating layers of maple-yogurt mixture, pumpkin mixture, and granola.
Serve immediately or cover and keep refrigerated until ready to serve.
Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
Move glasses to the fridge, and chill for 30 minutes or longer.
Preheat the oven to 325 degrees F (165 degrees C). Spread oats on a cookie sheet.
Toast in the preheated oven for 5 minutes. Add almonds to the oats and continue to toast for 5 minutes more. Remove from the oven and transfer to a bowl.
Stir brown sugar and melted butter into the oat mixture. Press mixture onto the bottom and sides of a 9-inch pie pan. Chill while preparing filling.
Bring orange juice to a boil in a saucepan. Remove from heat. Sprinkle in gelatin slowly while stirring with a whisk until fully dissolved. Add ice cream and stir until melted and mixture is smooth. Fold in peaches and add almond extract. Pour into the chilled crust. Chill for at least 3 hours before serving.
Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.
Place peach slices in a large bowl; sprinkle with brown sugar and stir to coat. Set aside.
Stir white sugar, flour, lemon zest, and salt together in a metal bowl; whisk in lemon juice until smooth. Gradually whisk in boiling water.
Whisk egg yolks together in a small bowl; gradually whisk in about ½ cup hot lemon mixture to temper. Whisk yolk mixture into lemon mixture. Set the bowl over a pan of simmering water. Cook, stirring frequently, until mixture is thick enough to coat the back of a metal spoon. Off heat, whisk in butter; set aside.
Place 1 layer pound cake cubes (about ½ cup each) into each parfait glass; top with about 2 tablespoons lemon sauce then ¼ cup peach slices. Repeat layers once more. Top each with 1 tablespoon lemon sauce. Chill in the refrigerator, at least 1 hour. Dollops parfaits with whipped cream before serving.
Mix yogurt and orange zest together in a bowl.
Layer some of the strawberries, yogurt mixture, granola, and blueberries in a parfait glass. Repeat layers until all the ingredients are used up.
Melt the butter in a skillet over medium heat. Stir in the sugar and cook until bubbling, about 1 minute. Add the graham cracker crumbs; stir until the color deepens, about 3 minutes. Turn out onto a plate to cool.
Combine the condensed milk and cranberry sauce in a mixing bowl, blend together with a hand mixer until the mixture thickens. Place the whipping cream in a separate bowl and beat with an electric mixer until firm peaks form; fold into the cranberry mixture.
Layer 1/4 cup of the cranberry mixture into each of six (8 ounce) wine goblets or glasses; top each with 1 tablespoon of the crumbs. Repeat layering. Refrigerate at least 1 hour, up to 4 hours.