Strawberries and Stripes Parfait
"This is great recipe for the Fourth of July or Labor Day - well anytime really. It comes from the California Strawberry Commission
I like to make my own whipped topping but its good both ways"
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 6 cups whole stemmed strawberries, divided
- 1⁄2 cup sugar
- 1⁄4 cup water
- 1 tablespoon lemon juice
- 1⁄2 Anjou pear, a frozen butter pound cake defrosted (10 3/4 oz.)
- 8 ounces frozen extra creamy whipped topping, defrosted
- 1⁄2 pint fresh blueberries
- 1⁄2 cup shredded coconut, toasted
- additional whole strawberries and mint sprig (to garnish) (optional)
directions
- In the container of a blender or food processor, combine 2 cups of the strawberries, sugar, water and lemon juice and process until smooth. Remove to a saucepan, bring to a boil and cook 3 to 5 minutes, or until color darkens, stirring constantly. Pour sauce into medium bowl; cool completely.
- Meanwhile, cut the pound cake into 1/2-inch cubes. Halve remaining strawberries lengthwise and add to cooled sauce, tossing to coat. In each of 8 parfait or tall stemmed glasses, layer 2 tablespoons strawberry mixture and 1/3 cup pound cake, 2 tablespoons strawberry mixture and 2 tablespoons whipped topping. Top with 2 tablespoons blueberries, 2 tablespoons whipped topping and 1 tablespoon coconut.
- Garnish with whole strawberries and mint, if desired.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
