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.
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
- 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
- Desserts, Fruit
- North American
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
- 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.
- Puddings/Mousse, Desserts
- North American