Best Neelys Berry Parfait Recipes

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ANGEL FOOD CAKE AND BERRY TRIFLE



Angel Food Cake and Berry Trifle image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 8

5 cups fresh strawberries, hulled and sliced, plus a few whole, for garnish
One 6-ounce container blueberries
One 6-ounce container raspberries
1/4 cup granulated sugar
Juice 1/2 orange
4 cups low-fat 2-percent Greek yogurt
1/4 cup honey
One 17-ounce store-bought angel food cake

Steps:

  • Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
  • Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
  • Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
  • Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.

NEELY'S BERRY SHORTCAKE



Neely's Berry Shortcake image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h22m

Yield 4 to 6 servings

Number Of Ingredients 13

4 cups stemmed and halved strawberries
2 cups blueberries
2 cups blackberries
2 tablespoons honey
2 tablespoons orange flavored liqueur
1/4 cup sugar
1 refrigerated can large biscuits
3 tablespoons unsalted butter, melted
Whipped cream, recipe follows
Sanding sugar
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl, add all the berries along with the honey, liqueur and sugar. Mix together and refrigerate for 1 hour.
  • Arrange the biscuits onto a sheet tray lined with parchment paper. Brush butter over the tops and sprinkle with sanding sugar. Bake according to the cooking instructions on the package. When baked, remove from the oven and allow to cool.
  • Cut the biscuits in half and cover the bottom half with berries. Top with a dollop of whipped cream and drizzle with some of the berry juice. Cover with the top half of the biscuit or lean it on the side. Arrange on serving plates or on a platter and serve.
  • In a large bowl, beat the heavy cream with a hand-held mixer until a foam forms. Add the sugar and vanilla extract. Continue beating until soft peaks form.

BERRY PARFAIT RECIPE BY TASTY



Berry Parfait Recipe by Tasty image

Here's what you need: greek yogurt, granola, banana, strawberry, raspberry, blueberry, honey

Provided by Alix Traeger

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 7

1 cup greek yogurt
½ cup granola
1 banana, coined
½ cup strawberry, hulled and quartered
½ cup raspberry
½ cup blueberry
honey

Steps:

  • In two glasses, divide the yogurt and top with a layer strawberries and bananas.
  • Continue with another layer of yogurt, granola, and berries.
  • Drizzle with honey.
  • Enjoy!

Nutrition Facts : Calories 383 calories, Carbohydrate 63 grams, Fat 7 grams, Fiber 9 grams, Protein 17 grams, Sugar 38 grams

SWEET BERRY PARFAIT



Sweet Berry Parfait image

Creamy yogurt parfaits make deliciously balanced breakfasts or snacks. Use this formula: 2/3 cup yogurt, 1/2 chopped fruit, 2 tablespoons crunch, 1 teaspoon drizzle, and 1 teaspoon chopped fresh herb to make your own version.

Provided by thehungryscientist

Categories     Parfait

Time 5m

Yield 1

Number Of Ingredients 5

5 ⅓ ounces yogurt, greek, nonfat, blueberry
½ cup blackberries
2 tablespoons slivered almonds
1 teaspoon honey
1 teaspoon chopped fresh thyme

Steps:

  • Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt 1/2 half of the blackberries, 1/2 of the almonds, and 1/2 of the honey. Repeat layers with the remaining yogurt, berries, almonds, and honey. Top parfait with thyme.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 31.9 g, Cholesterol 6.7 mg, Fat 7.2 g, Fiber 5.7 g, Protein 16.5 g, SaturatedFat 0.5 g, Sodium 62.5 mg, Sugar 10 g

CHEESECAKE BERRY PARFAITS



Cheesecake Berry Parfaits image

The summer berry season is a real treat. This is an easy way to enjoy berries with cheesecake, which is a refreshing change from traditional pudding and fruit parfaits. -Patricia Schroedl, Jefferson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 parfaits.

Number Of Ingredients 5

2 ounces cream cheese, softened
4 teaspoons sugar
2/3 cup whipped topping
1-1/2 cups mixed fresh berries
Additional whipped topping, optional

Steps:

  • In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping., In each of 2 parfait glasses, layer a fourth of the cream cheese mixture and a fourth of the berries. Repeat layers. Top with additional whipped topping if desired. Chill until serving.

Nutrition Facts : Calories 146 calories, Fat 4g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein.

VANILLA BERRY PARFAITS



Vanilla Berry Parfaits image

Delicious and easy, this is a fabulous mix of berries and yogurt! If you like, you can make a thin layer of graham crackers or granola in each vanilla/berry layer. That gives it a little more crunch.

Provided by Rebecca

Categories     Desserts     Specialty Dessert Recipes

Time 5m

Yield 2

Number Of Ingredients 4

2 (8 ounce) containers vanilla yogurt
1 (10 ounce) package frozen mixed berries
2 tablespoons crushed graham crackers
⅛ teaspoon ground nutmeg

Steps:

  • Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 69.4 g, Cholesterol 11.4 mg, Fat 3.7 g, Fiber 2.8 g, Protein 13.6 g, SaturatedFat 2 g, Sodium 186.1 mg, Sugar 33 g

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