Fruit Parfait | Pineapple parfait
This recipe is a good combination of fruit and ice cream and is super easy to make when you have guests over for a meal.
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Fresh Mango And Papaya Sorbet Parfait | Emeril Lagasse
Fresh Mango And Papaya Sorbet Parfait
INGREDIENTS
2 1/2 cups diced ripe mango
2 1/2 cups diced ripe papaya
2 1/2 cups sugar
5 cups water
1 1/2 pints fresh strawberries
Sprigs fresh mint
12 to 16 slices, (cubed)
ANGEL FOOD CAKE:
10 large egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour, sifted
DIRECTIONS
In 2 separate nonreactive saucepans, place the mango in 1 and the papaya in the other. Add 1 cup of sugar and 2 1/2 cups of water to each pan. Place over medium heat and bring to a boil. Cook for 2 minutes. Remove from the heat and cool completely. In a blender, puree the mango mixture until smooth. Remove and strain through a fine mesh strainer. Set aside. Wash out the cup of the blender and puree the papaya mixture until smooth. Remove and strain through a fine mesh sieve. In an ice cream maker, process each mixture, separately, according to manufacturers directions.
Slice the strawberries and place in a mixing bowl. Add the remaining 1/2 cup of sugar and mix well. Cover and refrigerate for at least 30 minutes. To serve, lay some of the cubed Angel Food Cake over the bottom each balloon wine glass or serving bowls. Place 2 small scoops of the mango sorbet over the cake. Spoon some of the berries over the top. Repeat with the remaining cake, papaya sorbet and berries. Garnish with a sprig of fresh mint.
ANGEL FOOD CAKE: Preheat the oven to 375?F. Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt until soft peaks form, about 2 minutes. Add the sugar and vanilla and beat until stiff peaks form, about 2 minutes. Add the flour and beat for 2 minutes, scrapping down the sides of the bowl as needed. Pour the batter into an ungreased angel food cake pan. Bake until golden brown and springy when touches, 30 to 35 minutes. (The top of the cake may crack a little.) Remove the pan from the oven and turn it upside down over the neck of a bottle. Let cool completely.
Yield: 1 cake to serve 12
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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How To Make A Batido Smoothie + & Parfait | How To Make Batido smoothie & breakfast Parfait
How To Make Batido & Parfait | How To Make Batido smoothie & breakfast Parfait
Smoothie
Ingredients
2 cups papaya chucks
2 ripe bananas
1 cup plain, low-fat yogurt
1 cup ice
Make It
Blend or purée until smooth, about one minute.
Breakfast Parfait
Ingredients
2 cups pineapple chunks
1 cup berries (fresh strawberries, blueberries, or blackberries are perfect here; frozen also work, but thaw them first)
1 cup low-fat vanilla yogurt
1 banana, sliced
1/3 cup raisins
Make It
Layer pineapple chunks, then berries.
Add the low-fat yogurt.
Top with banana and sprinkle raisins on top.
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SourceL
Learn how to cook healthy, delicious food on a budget! Chef Amy Riolo makes Breakfast Parfait and Batido Smoothie, two yummy recipes from MyPlate Kitchen. Visit the MyPlate Kitchen site for more recipe ideas. (myplate.gov/myplatekitchen)
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This is the sweetest fruit on earth!
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5-Minute Pie Crust (No Rolling, No Equipment)
This homemade no-roll pie crust is absolutely genius. I guarantee you'll never pick up a store-bought pie crust after making this and seeing just how simple it is!
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My 5-Minute Pie Crust, or a pat a pan pie crust, actually comes from a traditional Amish recipe taught to young children. It's perfect for kids who want to help out in the kitchen, and for those who love baking but rolling out a pie crust has become too much ache for the hands. How can something so easy be so perfect?
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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0:00 Intro to no-fuss pie crust
0:30 Add flour, sugar, and salt in a 9-10 inch pan
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2:04 Press the dough into shape with your hands
2:35 Finished pie crust dough
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