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Harvest Of Fruit Parfaits Recipe
|Frozen whole unsweetened strawberry||1 Cup (16 tbs)|
|Frozen blueberries||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Canned mandarin orange sections||11 Ounce (1 Can)|
|Finely shredded orange peel||1 Teaspoon (Set Aside)|
|Orange juice||1 Tablespoon|
|Halved seeded grape||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 758 Calories from Fat 8
% Daily Value*
Total Fat 0.94 g1.5%
Saturated Fat 0.03 g0.14%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 60.7 mg2.5%
Total Carbohydrates 182 g60.6%
Dietary Fiber 14.3 g57.4%
Sugars 156.6 g
Protein 10 g20.5%
Vitamin A 3.9% Vitamin C 108%
Calcium 7.6% Iron 18.6%
*Based on a 2000 Calorie diet
Cut strawberries in half.
Set berries aside.
In a small bowl stir together sugar and gelatin.
Drain mandarin oranges, reserving juice in a 4-cup measure.
Set mandarin oranges aside.
Add enough orange juice to reserved juice to measure 1 cup total liquid.
Stir in sugar-gel-atin mixture and shredded orange peel.
Micro-cook the gelatin mixture, uncovered, on 100% power (HIGH) for 2 to 3 minutes or till the gelatin is dissolved, stirring once.
Chill till the gelatin mixture is partially set (the consistency of unbeaten egg whites).
In each of 6 parfait glasses place blueberries, followed by halved strawberries.
Pour half of the gelatin mixture over strawberries.
Top with grapes and orange sections.
Pour remaining gelatin mixture over oranges.
Chill for several hours or overnight till firm.
Garnish with whole strawberries and fresh mint sprigs, if desired.