Celebrate the red, white and blue and “build your own” parfaits. It’s so easy to make and assemble. Fill a platter and/or bowls with red and blue berries such as strawberries, raspberries, and blueberries. Add white angel food cake pieces, shortbread cookie chunks, vanilla brown sugar yogurt, whipped cream and more for a patriotic-looking dessert.
Makes 4-6 servings
Ingredients:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1-1/2 teaspoons vanilla extract, divided
- 2 cups whole milk yogurt
- 1/4 cup brown sugar
- 8 oz. angel food cake (4 cups chopped), homemade or store-bought
- 1 pint fresh strawberries (hulled and sliced)
- 1 pint fresh blueberries
- 1 pint fresh raspberries
- Shortbread cookies, broken into chunks (about 8 cookies)
- Fresh cherries with stems, washed and dried, for garnish
Directions:
- Add heavy whipping cream, confectioners’ sugar and 1/2 teaspoon vanilla extract to a large mixing bowl and whip over high speed until stiff peaks form. Place whipped cream in a small serving bowl and refrigerate until ready to use.
- Mix yogurt with brown sugar and remaining 1 teaspoon of vanilla extract. Place yogurt mixture in a small serving bowl and refrigerate until ready to use.
- Cut angel food cake into slices and cut each slice into 1/2-1-inch pieces. Set aside.
- Wash strawberries, blueberries and raspberries. Dry thoroughly. Slice strawberries if they are large. Set aside.
- Place shortbread cookie chunks and fresh cherries in 2 separate bowls.
- Just before serving, arrange the “build your own” dessert bar with bowls of whipped cream and vanilla brown sugar yogurt on a large platter with angel food cake pieces, strawberries, raspberries, blueberries, shortbread cookie chunks, and cherries. Have small parfait glasses or jam jars available for guests to make their own parfaits with whatever ingredients they choose.
Tips:
- Substitute store bought vanilla flavored yogurt for the whole milk yogurt and omit the brown sugar and 1 teaspoon of vanilla extract.
- Other parfait ingredient options are granola, shredded coconut, vanilla ice cream, vanilla pudding and mini marshmallows.
Recipe developed, tested and photographed by Diane Sokolofski