Pineapple Cream Fruit Parfaits
This dessert comes packed with lots of taste and no guilt. When served in fancy glasses, this dessert is “perfect” for a more formal affair (after all, parfait is the French word for “perfect”). I used martini glasses, but ice cream sundae dishes, decorative stemware, or small mason jars would look great. First prepare the pineapple cream:
Pineapple Cream Ingredients:
(makes 4 servings)
6 oz. crushed pineapple (not drained)
6 oz. natural frozen whipped topping, thawed in refrigerator (I use truwhip)
Stir crushed pineapple and whipped topping together in a bowl. Refrigerate for 30 minutes.
Prepare fruit for layering into the parfaits:
I used blueberries, raspberries, blackberries, and mangos. Wash fruit in a solution of equal parts vinegar and water. Rinse in cold water. Pat all of the fruit with a towel until completely dry. If the berries have traces of water, the pineapple cream will become watery. Peel and cut the mango into small pieces.
Assemble the parfaits:
Layer the berry and mango pieces with pineapple cream into the decorative glass, ending with a top layer of fruit. Sliced strawberries and kiwi would taste delicious as well.
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When shopping for frozen whipped topping, be sure to read the ingredients on the container. Many brands contain high fructose corn syrup, hydrogenated oils, and other ingredients which I would rather avoid.