Red White & Blue Dessert Parfait
Celebrate with Red White & Blue Dessert Parfait layered with Strawberry Filling, White Chocolate Mousse and Blueberry Filling that’s only 4 Smart Points.
Servings Prep Time
6Parfait 10Minutes
Cook Time Passive Time
10 Minutes 2Hours
Servings Prep Time
6Parfait 10Minutes
Cook Time Passive Time
10 Minutes 2Hours
Instructions
Blueberry Filling:
  1. Place the water and the blueberries in a heavy duty sauce pan. Over medium high heat bring berries to boil.
  2. Continue cooking blueberries for about 5 minutes until the blueberries burst.
  3. Add the Berry Blue Sugar-free gelatin to cooked blueberries and whisk until the gelatin is dissolved.
  4. Next add to blueberry mixture the chobani blueberry greek yogurt and sweetener, and whisk.
  5. Continue whisking until yogurt has blended into blueberry filling.
  6. Add to blueberry filling 8 or more drops of blue food color. To get good blue colorful look.
  7. Pour blueberry filling into blender and puree until smooth on high speed.
  8. Pour the pureed blueberry filling through strainer to remove any seeds and pulp. Note use measuring cup to pour blueberry filling mixture into for easy pouring.
  9. Pour blueberry filling into parfait glasses about 1/3 way full. Then sprinkle with few fresh blueberries. Note make sure blueberry filling is thick or semi set before adding blueberries. You might have to refrigerate for 15 minutes or more before adding fresh blueberries.
White Chocolate Mousse Filling:
  1. Microwave cream cheese for 45 seconds at 50% power to soften to a creamy consistency.
  2. Combine together skim milk, white chocolate sugar-free Jell-o instant pudding mix in medium bowl.
  3. Whisk the white chocolate pudding mixture until smooth thicken consistency. This should take about 2 minutes.
  4. Add to thicken white chocolate pudding mixture the soften cream cheese. Whisk the mixture until cream cheese is incorporated into white chocolate pudding mixture.
  5. Next add to white chocolate cream cheese mixture the Cool Whip Light Topping.
  6. Fold gently the Cool Whip Light Topping into the mixture just until it is incorporated. This makes the white chocolate cream cheese mousse.
  7. Place the white chocolate cream cheese mousse into a pastry bag. I use a large tall heavy glass to hold pastry bag as it’s being filled with the mousse. Cut the tip off of the pastry bag about 1/2 inch off just enough to pipe mousse into parfaits.
  8. Pipe and even layer of white chocolate cheese cake mousse over top of each blueberry filling. Note this should come about 2/3 up each parfait glass. Keep the tip pushed into mousse mixture to prevent visible swirls.
  9. Chill the parfaits for good 15 to 30 minutes, meanwhile make strawberry filling.
Strawberry Filling:
  1. Remove each hull of strawberry carefully with pairing knife. Then slice the strawberries 1/8 inch thick.
  2. Place the sliced strawberries and water into saucepan over medium high heat.
  3. Bring strawberries to boil and cook for 3 to 5 minutes until soften flavorful consistency.
  4. Add to the cooked strawberries the strawberry sugar-free Jell-o gelatin.
  5. Turn off heat and whisk until the gelatin is dissolved into cooked berries.
  6. Next add the strawberry greek yogurt and sweetener to strawberry gelatin mixture. Whisk until incorporated.
  7. Pour the strawberry yogurt gelatin into blender. Blend on medium speed adding 8 to 10 drops of red food color. Note add food color until the mixture has good red color.
  8. Pour the strawberry yogurt gelatin into strainer to remove any bits of strawberries and large air bubbles. Note I like to strain gelatin into measure for easy pouring.
  9. Carefully pour the strawberry yogurt gelatin into each parfait glass almost to the rim of the glass. Chill parfait for 30 or more minutes before garnishing.
Garnishing Red White & Blue Dessert
  1. Pipe swirls of Cool Whip Light Whipped Topping on top of each parfait. Then arrange 3 thin slices of strawberry fanning out, finally top with a few small whole blueberries. Serve within a couple of hours.