Best Blueberry Parfaits Recipes

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BLUEBERRY PARFAITS



Blueberry Parfaits image

"These cool and lightly sweet parfaits put a new twist on berries and cream," says Adeline Piscitelli of Sayreville, New Jersey. "My guests marvel at the simple ingredients that go into this elegant dessert."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 cups sour cream
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1-1/2 cups fresh or frozen blueberries, thawed
Whipped cream

Steps:

  • In a bowl, combine sour cream, brown sugar, lemon juice and zest. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.

Nutrition Facts : Calories 316 calories, Fat 15g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 56mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE-BLUEBERRY-YOGURT BREAKFAST PARFAITS



Orange-Blueberry-Yogurt Breakfast Parfaits image

My family loves this simple parfait for breakfast or dessert (depending on your yogurt and granola choices). The orange zest adds a fresh pop to your usual yogurt parfait. I like serving these on the 4th of July!

Provided by Jennifer Baker

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 10m

Yield 1

Number Of Ingredients 5

¾ cup vanilla yogurt
1 teaspoon grated orange zest
2 large fresh strawberries, sliced
¼ cup maple nut granola
½ cup fresh blueberries

Steps:

  • Mix yogurt and orange zest together in a bowl.
  • Layer some of the strawberries, yogurt mixture, granola, and blueberries in a parfait glass. Repeat layers until all the ingredients are used up.

Nutrition Facts : Calories 360.1 calories, Carbohydrate 55.4 g, Cholesterol 9.2 mg, Fat 10 g, Fiber 5.4 g, Protein 14.4 g, SaturatedFat 2.7 g, Sodium 130 mg, Sugar 40.4 g

BLUEBERRY-LEMON CHEESECAKE MOUSSE PARFAITS



Blueberry-Lemon Cheesecake Mousse Parfaits image

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 6 servings

Number Of Ingredients 9

3/4 tsp. KNOX Unflavored Gelatine
1 tsp. zest and 3 Tbsp. juice from 1 lemon, divided
1 Tbsp. water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup crushed shortbread cookies
1/2 cup blueberries
1/2 cup blueberry jam

Steps:

  • Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.
  • Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.
  • Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 45 g, Fiber 0.8532 g, Sugar 36 g, Protein 4 g

BLUEBERRY-LEMON CHEESECAKE MOUSSE PARFAITS



Blueberry-Lemon Cheesecake Mousse Parfaits image

Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.,Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.,Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.,Refrigerate 2 hours.

Provided by @MakeItYours

Number Of Ingredients 9

3/4 tsp. KNOX Unflavored Gelatine
1 tsp. zest and 3 Tbsp. juice from 1 lemon, divided
1 Tbsp. water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup crushed shortbread cookies
1/2 cup blueberries
1/2 cup blueberry jam

Steps:

  • Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.
  • Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.
  • Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.
  • Refrigerate 2 hours.

BLUEBERRY PEACH PARFAITS



Blueberry Peach Parfaits image

"We have peach trees and blueberry bushes, so combining those fresh fruits with a thick old-fashioned custard sauce is an extraordinary summer treat," relates field editor Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
2 medium ripe peaches, peeled and sliced
1-1/2 cups fresh blueberries
Whipped cream

Steps:

  • In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until chilled., In six parfait glasses, layer 2 rounded tablespoons of custard, two to three peach slices and 2 tablespoons blueberries; repeat layers. Top with whipped cream.

Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 82mg cholesterol, Sodium 160mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.

BLUEBERRY-LEMON PARFAITS



Blueberry-Lemon Parfaits image

You won't believe the oohs and aahs you'll get when you present these lovely Blueberry-Lemon Parfaits. Hard to believe they take just 15 minutes to prep.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield Makes 12 servings.

Number Of Ingredients 5

1 pkg. (14.1 oz.) JELL-O No Bake Lemon Meringue Pie Dessert
3 Tbsp. butter, melted
2 Tbsp. sugar
1/2 cup sliced almonds
2 cups blueberries

Steps:

  • Heat oven to 350°F.
  • Mix Crust, butter, sugar and nuts; spread onto parchment-covered baking sheet. Bake 5 to 6 min. or until toasted; cool. Meanwhile, prepare Filling and Whipped Topping as directed on package.
  • Spoon Filling into 12 dessert dishes; top with Crust mixture, berries and Whipped Topping.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

VANILLA CUPCAKES, BLUEBERRY AND WHIPPED TOPPING JAR PARFAITS



Vanilla Cupcakes, Blueberry and Whipped Topping Jar Parfaits image

These jar parfaits are a take-anywhere treat, made easy with Betty Crocker™ Super Moist™ cake mix and blueberry pie filling.

Provided by Angie McGowan

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ natural vanilla or French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed
1 can (21 oz) blueberry pie filling
24 (8-oz) jelly jars with lids

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In large bowl, beat cream cheese and whipped topping with electric mixer on low speed just until combined, about 1 minute, then on high speed about 2 minutes or until creamy.
  • Cut each cupcake horizontally in half. For each parfait, place bottom half of cupcake in jar. Spoon 1 tablespoon whipped topping mixture over cupcake, then 1 tablespoon pie filling over whipped topping mixture; repeat layering, beginning with top half of cupcake. Cover jars with lids and refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

BLUEBERRY AND LEMON YOGURT PARFAITS



BLUEBERRY AND LEMON YOGURT PARFAITS image

Categories     Fruit     Breakfast     Dessert     Spring     Summer

Yield 4 servings

Number Of Ingredients 13

Lemon curd:
1 egg, plus 1 egg yolk
3 tbsp of honey
3 tbsp butter
zest and juice of 1 lemon
Blueberry Compote:
10 oz of blueberries
2 tbs of honey
juice of half a lemon
Parfait:
Homemade Granola or use your favorite store bought granola
10 oz of Greek yogurt or yogurt of your choice
fresh blueberries

Steps:

  • To make the lemon curd place the egg, egg yolk and honey in a saucepan and whisk until smooth. Add the butter, juice and zest and place over a medium low heat. Whisk until thickened, this will take between 5 to 10 minutes. The mixture will be ready when you can see a slight trail from the whisk in the mixture. It will thicken further when refrigerated. Refrigerate overnight. To make the blueberry compote combine the blueberries, honey and lemon juice in a small saucepan and place over a medium low heat. Cook for 10 minutes or until the berries have begun to breakdown and release their juices. Refrigerate to cool. Assemble the parfaits by placing spoonfuls of the yogurt in the bottom of 4 small short glasses. Top with spoonfuls of the lemon curd followed by the blueberry compote. Top with handfuls of granola and repeat until you reach the top of the glasses. Finish with a final dollop of yogurt and blueberry compote and some fresh blueberries. Refrigerate until you are ready to serve.

LEMON-BLUEBERRY CHEESECAKE PARFAITS



Lemon-Blueberry Cheesecake Parfaits image

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings, 3/4 cup

Number Of Ingredients 7

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup plain Greek-style yogurt
1 Tbsp. honey
2 tsp. zest and 1 Tbsp. juice from 1 lemon, divided
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping
1/2 cup graham cracker crumbs
1/3 cup blueberries

Steps:

  • Beat cream cheese and yogurt in medium bowl with mixer until blended. Add honey and lemon juice; mix well. Gently stir in COOL WHIP.
  • Spoon graham crumbs evenly into 4 dessert glasses, top with cream cheese mixture and blueberries. Sprinkle with lemon zest.
  • Refrigerate 20 min.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.9133 g, Sugar 0 g, Protein 6 g

VANILLA CUPCAKES, BLUEBERRY AND WHIPPED TOPPING JAR PARFAITS



Vanilla Cupcakes, Blueberry and Whipped Topping Jar Parfaits image

Blogger Angie McGowan of Eclectic Recipes shows how this recipe is a fun way to take single-serve cakes anywhere. These jar parfaits are perfect for a picnic or day at the beach. Just be sure to keep them in the cooler until ready to serve.

Provided by @MakeItYours

Number Of Ingredients 6

1 box Betty Crocker® SuperMoist® natural vanilla or French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed
1 can (21 oz) blueberry pie filling
24 (8-oz) jelly jars with lids

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In large bowl, beat cream cheese and whipped topping with electric mixer on low speed just until combined, about 1 minute, then on high speed about 2 minutes or until creamy.
  • Cut each cupcake horizontally in half. For each parfait, place bottom half of cupcake in jar. Spoon 1 tablespoon whipped topping mixture over cupcake, then 1 tablespoon pie filling over whipped topping mixture; repeat layering, beginning with top half of cupcake. Cover jars with lids and refrigerate until ready to serve.

LEMON-BLUEBERRY JELL-O PARFAITS



Lemon-Blueberry JELL-O Parfaits image

Lemon flavor gelatin and fresh blueberries are the stars of these fun and fruity parfaits. Whipped topping and grated lemon zest completes your victory!

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 6 servings

Number Of Ingredients 4

1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
2 cups blueberries
1/2 cup thawed COOL WHIP Whipped Topping
1 Tbsp. lemon zest

Steps:

  • Prepare gelatin as directed on package; pour into 8-inch square dish. Refrigerate 3 hours or until firm.
  • Cut gelatin into 36 cubes.
  • Spoon 1/3 cup blueberries into each of 6 parfait glasses; top with 1 Tbsp. COOL WHIP and 6 gelatin cubes. Garnish with remaining COOL WHIP and lemon zest.

Nutrition Facts : Calories 100, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

RED, WHITE & BLUEBERRY PARFAITS



Red, White & Blueberry Parfaits image

Add a little sweetness to American holidays with the Red, White and Blueberry Parfait recipe from My Food and Family. Serve these tasty parfaits with pride.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield Makes 8 servings.

Number Of Ingredients 5

1 cup boiling water
1 pkg. (0.6 oz.) JELL-O Strawberry Flavor Sugar Free Gelatin, or any other red flavor
1 cup cold water
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
1-1/2 cups blueberries

Steps:

  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 13x9-inch pan.
  • Refrigerate 4 hours or until firm.
  • Cut gelatin into 1/2-inch cubes. Reserve 1 cup COOL WHIP for garnish. Layer blueberries, remaining COOL WHIP and gelatin in 8 dessert glasses. Top with reserved COOL WHIP.

Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0.75 g, Sugar 0 g, Protein 1 g

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