Easy and Expert Recipes For Red, White, and Blue Parfaits

Red, White, & Blue Parfaits Two Ways — Beginner and Expert

July 1, 2009

July 4 officially celebrates our country's independence, but this year, make your fiesta as much about food as it is about the fireworks. Regardless of whether you serve hamburgers or hot dogs, coleslaw or creamy potato salad, don't forget to leave some serious room for a red, white, and blue parfait, which is both gratifying on a balmy night and visually stunning.

Impress guests by paying a literal homage to the stars and stripes with a dessert composed of berry gelatin and creamy panna cotta. Or, take a far simpler approach to the parfait by serving layer upon layer of whipped yogurt, strawberries, raspberries, and blueberries. Decide which one works best for you this holiday and read more.

From Better Homes and Gardens

Beginner Red, White, & Blue Parfaits

Easy Recipe For Red, White, & Blue Parfaits

Ingredients

1 8-ounce carton vanilla lowfat yogurt
1/4 teaspoon almond extract or 1/2 teaspoon vanilla
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
3 cups fresh raspberries and/or cut-up fresh strawberries
3 cups fresh blueberries

Directions

In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping.
To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture.

Makes 6 servings.

Nutritional information per serving: Calories 129, Total fat 3g, Fiber 8g, Protein 3g, Carbohydrate 21g

From Martha Stewart Living

Expert Red, White, & Blue Parfaits

Expert Recipe For Red, White, & Blue Parfaits

Ingredients

4 1/2 pounds fresh red currants, stemmed
3 cups sugar
3 envelopes unflavored gelatin (about 6 3/4 teaspoons)
2 envelopes unflavored gelatin (about 4 1/2 teaspoons)
3 1/2 cups whole milk
1 cup heavy cream
3/4 cup sugar
1 1/2 pounds fresh blueberries
2 ounces fresh currants, on the stem

Directions

Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.
Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.
Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.
Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.
Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.
Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.
To serve, top each parfait with blueberries and currants, dividing evenly.

Serves 12.