Red, White And Blue Parfait – a delicious recipe with fresh strawberries, sugar, store-bought pecan sandies, low-fat vanilla yogurt, fresh blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cap strawberries, cut into bite-size pieces and place them in small mixing bowl.
2
Sprinkle sugar over berries and stir. Use spoon to crush berries slightly so they will release juice. Set aside.
3
Place cookies in zipper-top plastic bag and use rolling pin to crush them finely. Set aside.
4
In small bowl or 2-cup measure, stir together 1/2 C of whipped topping and yogurt until well blended. Set aside.
5
Divide cookie crumbs evenly in bottom of 4 parfait glasses or other dessert dishes (that hold at least 1 cup).
6
Spoon strawberry mixture evenly over crumbs.
7
Spoon yogurt mixture evenly over strawberries.
8
Divide blueberries evenly, and scatter them over yogurt mixture in each dish.
9
The dishes may be served at once or covered with plastic wrap and refrigerated until ready to serve, up to 3 hours.
10
Just before serving, dollop 1 tsp of whipped topping on top of each dish as a garnish.
11
Note: Plain shortbread cookies, vanilla wafers or butter cookies may be substituted for the pecan sandies.
381
kcal
Calories
20
g
Fat
33
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces fresh strawberries (for about 1 C chopped), 1/4 cup sugar, 4 ounces store-bought pecan sandies, see note (about 8 cookies, for 1 C crumbs), 1/2 cup Cool Whip Lite, and more.
Yes, Red, White And Blue Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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