Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFruit - Mixed Berries - Red, White And Blue Parfait
Famous Authors (View All Authors)
Fruit - Mixed Berries -  Red, White And Blue Parfait Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2977

Click below to download : Fruit - Mixed Berries - Red, White And Blue Parfait (Format : PDF)

Fruit - Mixed Berries - Red, White And Blue Parfait

1 1/4 cups thawed Cool Whip non-dairy whipped topping
1 l/2 cups blueberries


Place l/3 cup sliced strawberries in each of 6 parfait glasses. Top each with about 3 tablespoons whipped topping, then 1/4 cup blueberries. Garnish with additional whipped topping, if desired. Makes 6 servings.

Note: for a firmer texture, substitute some (approximately l/2 cup) of the whipped topping with yogurt, mixed together with the whipped topping.
If you like this book please share to your friends :
NEXT BOOKS

Fruit - Mixed Berries -  Red White And Blueberry Pound Cake Fruit - Mixed Berries - Red White And Blueberry Pound Cake

Fruit - Mixed Berries -  Red White And Blueberry Pound Cake
10 3/4 oz package of frozen pound cake 8 oz container of whipped cream cheese 3 tbsp powdered sugar 2 tbsp orange juice 1 1/2 cups fresh blueberries, divided 1 cup sliced fresh strawberries Raspberry-Orange Sauce (*recipe below) Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; (*recipe below), and let stand 10 to 15 minutes so that the cake absorbs the sauce. Meanwhile, in a bowl stir together cream cheese, sugar and
PREVIOUS BOOKS

Fruit - Mixed Berries -  Fourth Of July Flag Fruit - Mixed Berries - Fourth Of July Flag

Fruit - Mixed Berries -  Fourth Of July Flag
8 ounces cream cheese (regular, low- or non-fat) 4 ounces plain yogurt (regular, low- or non-fat) 4 ounces ricotta cheese (regular, low- or non-fat) 1/2 cup sugar 1 teaspoon vanilla 1 zest of a lemon Mix all ingredients in processor and spread evenly into a pan or dish (approx. 9" x 13") Garnish with blueberries for stars and garnish with raspberries or strawberries for stripes. Chill. Serves: 8
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT