parfait

Creamy, rich tasting and perfectly sweet (minus the carbs), this keto breakfast parfait is an incredibly quick and simple recipe you can add to your meal prep rotation. 

Fully Loaded Keto Breakfast Parfait

greek yogurt, whole milk

heavy whipping cream

almond butter

vanilla extract

berries (raspberries and blueberries)

pecans, sliced

coconut flakes

mint leaves, picked,

Cacao powder,

Step One: Portion the Greek Yogurt, Heavy Cream and Nut Butter

Grab four separate containers of your choice and line them up in a prep area. In a bowl mix the Greek yogurt and heavy cream until fully incorporated. Portion 1/2 cup of Greek yogurt mix in each container and press down with a spatula, flattening the surface of the yogurt. Next, add 1.5 tablespoons of almond butter (or nut butter of choice), in the middle as a dollop, or vertically across the container. You are about to make an Instagram worthy keto breakfast parfait. 

Step Two: Portion Remaining Ingredients

Next, add 1/2 teaspoon of vanilla extract to each container, 1/8 cup of your preferred choice of berry mix (I love raspberries and blueberries) around the container.Top with 1/4 teaspoon of coconut flakes, 1 tablespoon of sliced pecans, and finish with 1/4 teaspoon of coconut flakes. Garnish by gently sprinkling cacao powder on top of the parfait and by adding fresh picked mint leaves.

Passion fruit, strawberry, and toasted coconut team up with chocolate mint CBD hemp oil to bring a taste of the tropics straight to your breakfast table!

Tropical Fruit + Chocolate CBD Parfait

coconut

Greek yogurt (I used whole milk plain)

Barlean’s Seriously Delicious CBD Hemp Oil Chocolate Mint

passion fruit, halved

strawberry, sliced

Place coconut in a small, dry skillet. Heat over medium-high heat, stirring occasionally, until golden brown. It goes from golden to burnt quickly, so keep an eye on it! Remove toasted coconut from skillet to stop the cooking process.&nbsp;

Place yogurt in a bowl. Drizzle CBD hemp oil over top. Scoop the seeds out of the passion fruit halves onto the yogurt. Add strawberries and sprinkle toasted coconut over top and enjoy!

The fresh citrus and chocolate flavors in this parfait really liven up your day with it lightness and deliciousness it is a great way to enjoy your day and the cbd oil infused in it is great for inflammation. anxiety and depression.

These delicious fruit and yogurt parfaits, made with my leftover Thanksgiving cranberry sauce and maple pecan granola, are wonderful for breakfast, a healthy snack, or for dessert! They just take 5 minutes to make, and keep in the fridge for 5 days.

Fruit and Yogurt Parfaits with Cranberry Sauce and Granola

Cups Plain Yogurt

Cup Cranberry Sauce

Cup Maple Pecan Granola

In a jar layer yogurt, cranberry sauce, granola, yogurt&#8230; etc. until the jar is full.

Enjoy for breakfast or a healthy snack! 

Step up your starter game with this parfait. Guaranteed to bring a bit of class to your next occasion.

Chicken liver parfait with cafe de Paris butter

chicken livers,

(500 milliliters) milk, to soak

unsalted butter, chopped,

olive oil

garlic cloves, crushed

thyme sprigs, leaves picked

red (Asian) eschalots, finely chopped

(60 milliliters) thickened cream

(80 milliliters) sparkling white wine or white wine

chives,

toasted baguette, to serve

unsalted butter, chopped

red (Asian) eschalot, finely chopped

garlic clove, crushed

tsp baby capers, rinsed, drained, finely chopped

anchovy

Dijon mustard

curry powder

lemon

tbs finely chopped flat-leaf parsley leaves

tbs finely chopped chives

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Iced raspberry parfait

raspberries

caster sugar

milliliters (2 tbsp) framboise or semi-sweet sherry

eggwhites

milliliters thick cream

icing sugar

This boozy ice cream parfait is the perfect make-ahead summer dessert for a relaxed dinner party with friends.

Prune and armagnac parfait

(220 grams) caster sugar

(125 milliliters) Armagnac

pitted prunes

white chocolate,

pear, thinly sliced

An easy layered dessert with cake, pudding, cookies, and whipped topping.

Chocolate Trifle Recipe

chocolate

box, 3.4 oz, instant chocolate pudding

milk

tub, 8 oz, whipped topping, thawed

package, 8.5 oz, fudge stick cookies

Cut 3 cookies in half and set aside,...

Cut 3 cookies in half and set aside, for the top. 

Cut remaining cookies in fourths and set aside. 

Add milk and pudding together and whisk well....

Add milk and pudding together and whisk well. Refrigerate for 5 minutes. 

Using a bread knife, cut round cake in...

Using a bread knife, cut round cake in half lengthwise, giving you 2 rounds.

Place 1 round into the bottom of the...

Place 1 round into the bottom of the trifle bowl.

Top with half of the pudding and half...

Top with half of the pudding and half of the whipped topping.

Sprinkle with small chopped cookies.

Repeat with a second layer, saving a little...

Repeat with a second layer, saving a little whipped topping to add dollops on the top. Top each dollop with the half cookie. 

Refrigerate covered until ready to serve. Store leftovers...

Refrigerate covered until ready to serve. Store leftovers covered in the refrigerator. 

https://mediavine-res.cloudinary.com/video/upload/m2ujqesk19lg3osx9wie.mp4

Layered dessert that's easy and delicious. Chocolate trifle with cake, pudding, whipped cream, and cookies.

No Bake Chocolate Cherry Cheesecake Parfait has layer upon layer of deliciousness! A dessert that's ready in a snap, perfect for summer parties.

No Bake Chocolate Cherry Cheesecake Parfait

chocolate wafers cookies, ground into crumbs

Tablespoons butter, melted

oz cream cheese, softened

Tablespoons sugar

21 oz can cherry pie filling

chocolate chips

Crush chocolate wafers cookies into crumbs. Use a...

Crush chocolate wafers cookies into crumbs. Use a food processor or a plastic bag and a rolling pin.

Melt butter, stir into crumbs.

Press a couple tablespoons of chocolate cookie crumbs...

Press a couple tablespoons of chocolate cookie crumbs into the bottom of each glass or mason jar.

Place the cup of mini chocolate chips into...

Place the cup of mini chocolate chips into food processor to break them down a little.

With an electric mixer, beat the cream cheese...

With an electric mixer, beat the cream cheese until smooth, 2-3 minutes.

Add the chocolate chips and vanilla. Continue to...

Add the chocolate chips and vanilla. Continue to beat for another minute or two. Make sure you get everything mixed together well.

In a separate bowl, whisk together the whipping...

In a separate bowl, whisk together the whipping cream and powdered sugar.Whisk for a few minutes until mixture thickens.

Add whipping cream and powdered sugar to cream...

Add whipping cream and powdered sugar to cream cheese mixture and beat for another minute or so until combined.

Layer cheesecake mixture, cherry pie filling and more...

Layer cheesecake mixture, cherry pie filling and more of chocolate wafer crumbs. There will be two layers of each.

Garnish each parfait with a few mini chocolate...

Garnish each parfait with a few mini chocolate chips.

This chicken liver and Madeira parfait recipe only takes 25 minutes to make. Serve with gherkins and crusty bread.

Chicken liver and Madeira parfait

free-range chicken livers (from butchers)

salt

¼ tsp pepper

Good pinch of four spice mix (sometimes sold as quatre-épices, from seasonedpioneers.co.uk)

tbsp duck fat or softened butter

Madeira wine

brandy

cold butter, finely cut up

Trim and clean the chicken livers (or ask your butcher to do it). Toss in the salt, pepper and four spice mix on a plate. Heat the fat in a pan. When hot, fry the livers for 1 minute on either side. Remove to a bowl with a slotted spoon and deglaze the pan with the Madeira and brandy. It will probably flambé a bit, so stand back!

Pour the juices over the livers, then purée in a food processor. Add the egg yolk and butter and blitz again until very smooth. Check the seasoning. You might want more salt or pepper. Don’t add any more booze. Chill it in a storage box or terrine mould until set. If serving as a starter, serve on toast with some cornichons.

My Strawberry Shortcake Trifle is reminiscent of the famous cake, in that it uses a macerated strawberry sauce with the addition of fresh strawberries, and a delicious whipped cream and cream cheese layer, all stacked together in a trifle bowl with sweet angel food cake.

Strawberry Shortcake Trifle

angel food cake

strawberries (divided, cored, sliced)

sugar

cornstarch

lime juice

cream cheese (softened)

Cool Whip (divided

Combine one-quart of sliced strawberries, sugar, cornstarch and lime juice in a large saucepan.

Cook over medium heat, stirring occasionally, bringing to a gentle boil. Continue the gentle boil for about 3 minutes, then reduce heat to low and cook 5 more minutes. Strawberries should be soft and the sauce should be thick but not pasty.&nbsp;

Remove from heat and allow to cool completely.

When cool, add the second quart of sliced fresh strawberry and stir to combine well. Set aside.

Make Strawberry Sauce:

Using a serrated bread knife, cut the cake into three even layers, they will look like donuts.

Cut those layers into&nbsp;1.5-inch cubes and set aside.&nbsp;

Prepare the cake:

Beat the cream cheese and sugar on medium-high&nbsp;speed until light and fluffy.

Reserve 1/4 cup of Cool Whip to for the top of the trifle, store in the refrigerator until needed.

&nbsp;Fold the remaining Cool Whip into the cream cheese mixture.

Cream Cheese Layer:

This recipe will fit nicely into a 13-cup (liquid measure) trifle bowl. You will likely have a little cake and strawberry sauce leftover.

Add a generous single layer of cake cubes to the bottom of the trifle bowl. Turn the pieces along the bowl edge so that the white side shows through the glass.

Using a rubber spatula, add dollops of cream cheese mixture carefully over the cake cubes. Start along the glass and finish in the center. use your rubber spatula to carefully spread the mixture and tap it down.

Top the cream cheese layer with half of the strawberry sauce.

Add a single layer of cake cubes over the top of the strawberry sauce, placing each piece rather than dumping them on.

Again, using a rubber spatula carefully add the remaining cream cheese mixture over the cake. Use the rubber spatula to carefully press along the edge, pushing the cream cheese mixture down into the cake.

Place cake cubes onto the cream cheese mixture, positioning them carefully so that the white side of the cake faces outward.

Pile strawberry sauce into the middle of the top layer, leaving the outer cake pieces visible.&nbsp;

Add reserved whipped topping to the center of the strawberry sauce and garnish with a sauced strawberry slice.

Assembly:

Enjoy this quick and healthy parfait for breakfast or as a snack.

Cottage Cheese Parfait

navel orange

c. whipped low-fat cottage cheese

c. raspberries

whole-wheat toast

With a sharp knife, slice off both ends of orange. Following the curve of the fruit, cut away peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Pile half the orange slices and half the raspberries in the bottom of a glass or bowl. Top with cottage cheese, then remaining orange slices and raspberries. Serve with toast.

The lemon filling is creamy, sweet, tart and delicious! It's fresh and very impressive. We included the candied ginger in the crust and it adds an extra punch of flavor. This crust is so good, you may consider using it with other recipes too. Yum!!

Lemon Ginger Crunch Parfait

*CRUST*

box(es) ginger snap cookies

cup(s) butter

cup(s) sugar

teaspoon(s) ground ginger

cup(s) candied ginger minced (this can be omitted)

*LEMON FILLING*

lemon juice (fresh is best)

lemons

eggs

*TOPPING*

package(s) cream cheese, room temperature

heavy cream 35%

confectioners' sugar (icing sugar, powdered sugar)

teaspoon(s) vanilla (or vanilla bean)

Get your dinner party off to a great start with a silky-smooth chicken liver parfait. Serve with toasted brioche and a sweet chutney for an indulgent starter

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