Valentine’s Day usually marks the last good dessert you can eat and not feel guilty about during the holiday season before you have to wait another 8 months for Thanksgiving to roll around. You might as well make it a really good one.
Last year I got to go to Stonyfield‘s launch party for Petite Creme and sample all the flavors served along champagne, puff pastries, and fine wine. There’s definitely something special about Petite Creme. It’s creamy and elegant in a way most yogurts aren’t. Making a faux “mousse” for this parfait with it is definitely a kitchen cheat no one will mind.
Using the vanilla bean flavor here (my personal favorite) makes the strawberry and Nutella a little more complex in my opinion. Make sure to use a flavorful strawberry jam for the best results. I made this into two servings and it was almost too rich to finish. It’s definitely a hefty dessert, so if you’re looking for something lighter try splitting this between 4 shot glasses and having taster desserts.
Strawberry Hazelnut Creme Parfaits
Prep time: 15 minutes
Cook time: 0 minutes
Ingredients(Makes 2 large servings or 4 tasters):
- 2 5.2oz vanilla bean Petite Creme
- 1/4 cup Nutella
- 1/4 cup strawberry jam
- 2 Tablespoons chopped hazelnuts
Method:
- In one bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons Nutella.
- In a separate bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons strawberry jam.
- Divide the Nutella mousse between 2 to 4 small parfait glasses. Shake gently so that the top is level.
- Gently melt the remaining Nutella in a microwave until it’s liquid. Pour the liquid Nutella over the Nutella mousse and spread out gently with a spoon in an even layer.
- Mix the remaining strawberry jam with enough water (about 2 teaspoons) to make it fluid. Pour gently over the Nutella in the parfaits and spread out lightly with a spoon.
- Add 1/2 Tablespoon of chopped hazelnuts on top of each parfait.
- Scoop the strawberry mousse gently into the parfait glasses and shake lightly to make level.
- Refrigerate the parfaits for 10-15 minutes to cool slightly.
- Remove from the refrigerator and garnish with any remaining chopped hazelnuts.
It’s been a long time since I posted a dairy-heavy recipe. A long time. I stopped eating dairy for a while after watching foodie documentaries and getting all the info; I don’t think that was a bad choice, but recently my snacking choices have been less-than-healthy, and the idea of something tasty, high in protein, and–most importantly–tasty was too appealing to pass up.
I can’t believe how much I forgot I missed greek yogurt. Between pineapple and pomegranate Chobani and cherry Fage, I go through those 6oz containers like nobodies business. It’s becoming an expensive habit. It ends up being so much cheaper to buy the plain yogurt and flavor it myself. I don’t mind because it makes the flavor combinations almost endless.
Look for crushed pineapple—not diced or sliced—and one that has no added sugars in it to keep this naturally sweetened.
Tropical Greek Yogurt Parfait
Prep time: 5 minutes
Cook time: 0 minutes
Ingredients(Makes 1 serving):
- 2 Tablespoons canned crushed pineapple
- 6 oz plain Greek yogurt
- 1 Tablespoon honey
- 1 Tablespoon unsweetened shredded coconut
Method:
- First spoon the pineapple into the bottom of a medium sized bowl.
- Then pile the yogurt on top.
- Drizzle on the honey and finish with coconut. Eat immediately or put back in the refrigerator for later.
Honey-Pineapple-Coconut. I’m telling you, Chobani needs to get on that flavor.
I’ll keep things short and sweet because that’s exactly what this recipe is: Short and sweet. And delicious. And addicting. And pretty fattening. But I can’t make a paragraph all those things.
I saw a recipe for something like this in the latest Food Network magazine and was dead set on making it myself. It has chocolate and fruit so it’s totally healthy and Summer appropriate. I used homemade cookies and chocolate mousse but store-bought would be great, too. However, if you do make your own chocolate mousse, adding a touch of liqueur takes this dessert over the top.
Chocolate, Raspberry, and Amaretti Parfaits
Assemble by putting raspberries at the bottom of a parfait glass and layering on top a layer of mousse, 1 1/2 cookies crushed into pieces, more raspberries, and another dollop of mousse. Garnish with whip cream if desired. Serve at room temperature.
The best bites are always the one with a taste of each flavor in them. Rumor has it stores sell vodka-infused whipped cream now; if you want to spray that on top, I wouldn’t judge.
