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Red, White and Blue Parfait/ Daily Dish Magazine

Red, White and Blue Parfait

  • Author: Marlys (This and That)

Description

A wonderful light dessert that is perfect for your Fourth of July meal with red, white and blue


Scale

Ingredients

  • For Fruit compote
  • Rhubarb
  • Strawberries
  • Raspberries (total of 2 cups of fruit)
  • Sweetener to taste- I used honey
  • For Blueberry Sauce
  • Blueberries (used only about 1/4 cup)
  • Sweetener to Taste
  • For Topping
  • 3/4 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/3 cup vanilla yogurt ( I used Chobani Greek Yogurt)

Instructions

  1. Fruit Compote ~ Add fruit and sweetener in sauce pan with a small amount of water (about a tablespoon). Cook on medium heat until soft and slightly mushy and start to thicken. Let cool. Set aside.
  2. Blueberry Sauce ~Add blueberries and sweetener to saucepan, cook over medium low heat until they start soften. (I didn’t cook mine all the way through.) Set aside to cool.
  3. Topping ~ Add whipping cream, powdered sugar and yogurt in mixing bowl. Whip until peaks form.
  4. Assemble: Layer Fruit Compote and topping. Top with blueberry sauce. Enjoy