Cran‑Raspberry Parfait
Lightly sweet, creamy and full of flavor. This yogurt-based cranberry parfait is perfect for breakfast, brunch or as a festive dessert.
15 min
Prep Time
5 min
Cook Time
4
Servings
Ingredients
- 1-14 ounce can cranberry preserve
- 1 container raspberries, rinsed
- 2 teaspoons sugar
- ½ teaspoon vanilla extract
- 1 cup Crystal heavy whipping cream
- ¾ cup powdered sugar
- ½ cup plain yogurt
- 6 shortbread cookies, crushed
- ¼ cup vanilla oatmeal
- 3 tablespoons melted butter
- 1 tablespoon brown sugar
- Mint, to garnish (optional)
Products used
-
Heavy Whipping Cream
Directions
-
Step 1
In a small saucepan, over medium heat, add cranberry sauce, raspberries, sugar and vanilla. Cook, stirring frequently until bubbly, about 5 minutes. Remove from heat and let cool. -
Step 2
In a large bowl, add Crystal heavy whipping cream and beat, on low speed, for one minute. Slowly add powdered sugar, and beat on high for an additional four minutes, or until stiff peaks form. Set aside ½ cup of whipped cream. Fold yogurt into remaining whip cream, until combined. -
Step 3
In a large bowl, mix together shortbread, granola, butter and brown sugar.
-
Step 4
To assemble parfaits, place about ¼ cup fruit in the bottom of 4 glasses. Top each with ¼ cup yogurt mixture. Crumble one cookie into each glass. Repeat layering, ending with cookies. Dollop reserved whipped topping over parfaits. Garnish with mint, if desired.
