Best Orange Chocolate Parfait Recipes

Orange Chocolate Cheesecake Mousse Parfaits image

Provided by Debbie Reid

Time 10m

Number Of Ingredients 5

4 Orange Milano cookies (I used Pepperidge Farm)
1 3/4 c whipping cream
1/4 c orange juice
1 box instant cheesecake pudding and pie filling; 3.4 ounce
2 Tbsp plus 2 teaspoons hot fudge sauce, room temperature

Steps:

1. Place cookies into a small resealable plastic bag. Using a mallet or rolling pin, crush cookies; set aside.
2. In a large chilled bowl, place the whipping cream, orange juice and cheesecake pudding and pie filling. Using a hand mixer, beat slowly until combined, about 30 seconds.
3. Increase speed to high and beat until stiff peaks form, about 1 minute to 1 1/2 minutes. Scraping bowl occasionally.
4. Using 2 (8-ounce) martini glasses (or parfait glasses), begin layering the parfaits. Place about 1/2 tablespoon of the crushed cookies into the bottom of the glasses.
5. Top with 1 teaspoon fudge sauce.
6. Top with 1/3 cup cheesecake mixture.
7. Then 1 tablespoon crushed cookies.
8. Next, 1 tablespoon of the fudge.
9. Add 2/3 cup cheesecake mixture, then remaining crushed cookies.
10. Can be eaten immediately or refrigerate until ready to serve.

Orange Chocolate Parfait image

Yield makes 1 serving

Number Of Ingredients 3

6-ounce container low-fat, naturally sweetened or fat-free, artificially sweetened orange cream or orange yogurt
1 1/2 tablespoons crunchy high-fiber, low-sugar cereal (I used Grape-Nuts)
1 teaspoon mini chocolate chips

Steps:

Spoon the yogurt into a small, deep bowl and sprinkle the cereal and chocolate chips over the top. Stir to combine. Serve immediately.
nutrition information
Made with naturally sweetened yogurt:
Calories: 231
Protein: 6g
Carbohydrates: 45g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 10mg
Fiber: 2g
Sodium: 134mg
Made with artificially sweetened yogurt:
Calories: 151
Protein: 7g
Carbohydrates: 28g
Fat: 2g
Saturated Fat:
Cholesterol: 4mg
Fiber: 2g
Sodium: 152mg

Caramelized Orange Parfait image

Provided by Guy Fieri

Categories dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

8 oranges
1/2 cup turbinado sugar
1/4 cup orange liqueur
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup heavy cream
1 large vanilla bean, split, seeds scraped
1/2 cup mascarpone cheese, room temperature
Extra-virgin olive oil, for drizzling, optional
1/2 teaspoon ground cinnamon, plus for garnish, optional

Steps:

Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
Slice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.
Combine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.
To assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.
Garnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.