Time to celebrate with a Red White & Blue Dessert Parfait, perfect for the upcoming holidays. This parfait is layered with fresh fruits and a layer of fluffy white chocolate mousse. Making it a very colorful dessert with only 4 Smart Points. This is not going to be an easy task to achieve, because most of the Smart Points is in the White Chocolate Mousse layer.
Starting off with the top red layer using fresh strawberries, remembering well all the wonderful fresh picked strawberries for my mom’s garden. Strawberries needs a thickener and binder, to keep the Smart Points down by using strawberry sugar-free gelatin. The strawberry sugar-free gelatin will give some extra color and also act as great thickener to this mixture. After some careful thought adding some Greek Yogurt to the strawberry mixture would give it a boost of a tangy and creamy texture. Using my VitaMix blender this mixture into a creamy smooth and fluffy consistency really made the difference.
The blue fruit layer, is a little more challenging, because there is only a few fruits that are true blue. Blueberries is a obvious choice. By adding some berry sugar-free gelatin and a few extra sweetener with some blueberry greek yogurt is my first plan. The berry sugar-free gelatin will give this layer distinctive blue color, blueberries will be more of a purple color when cooked then a good blue. Again the blueberry greek yogurt will add some extra tangy and creamy texture to the blue layer of the Red White & Blue Dessert. Finally by blending the blueberry greek yogurt filling in the VitaMix, giving it a creamy, fluffy and smoothness. By adding some extra blue food color was important to achieve the perfect blue color layer.
The white chocolate mousse is the most tricky part of the whole dessert, by making it old school with couverture white chocolate and heavy cream would add so many Smart Points, with the goal of 4 Smart Point Dessert would be impossible. Off to the grocery store looking for good alternate ingredients for white chocolate mousse. Wow I was able to find White Chocolate Sugar-free Jell-o pudding mix, that be a excellent start. To make this a mousse I need to add aerator, Cool Whip Light will do the trick with far less Smart Points then heavy cream. Adding some light cream cheese to give better cheesecake flavor and a smooth texture will be needed also.
I just made a trip to Des Moines, Iowa and found some tall dessert glasses at World Market that will make perfect glasses for the parfaits. These are tall and slender, quite attractive and only cost $1.99 each for each glass.
With strategy in place the Red White & Blue Dessert should make a great Memorial Day or Forth of July dessert parfait. Salute to all that served for your country.
Cheers!
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 |
| 6 Parfait | 10 Minutes |
| Cook Time | Passive Time |
| 10 Minutes | 2 Hours |
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Celebrate with Red White & Blue Dessert Parfait layered with Strawberry Filling, White Chocolate Mousse and Blueberry Filling that's only 4 Smart Points.
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Ingredients
Blueberry Filling:
- 1/2 Cup Blueberries Washed
- 1 Box Berry Blue Sugar-free Gelatin
- 1 Container Chobani Simply 100 blueberry blended Greek non fat yogu
- 4 Pkt sweetner aspartame
- 1 Cup cold water
White Chocolate Mousse:
- 1 Box White Chocolate Jell-o Sugar-free Pudding
- 1 1/2 Cups skim milk
- 4 Oz light cream cheese Softened
- 4 Pkt sweetner aspartame
- 1 Cup Cool Whip Light Whipped Topping
Strawberry Filling:
- 1 Cup strawberries Sliced
- 1 Cup cold water
- 1 Box jell-o strawberry sugar-free gelatin
- 1 Container Chobani Simply 100 strawberry blended Greek non fat yogu
- 4 Pkt sweetner aspartame
Garnishes
- 2 Whole strawberries Sliced
- 8 Whole Blueberries Washed
Servings: Parfait
Units:
Instructions
Blueberry Filling:
- Place the water and the blueberries in a heavy duty sauce pan. Over medium high heat bring berries to boil.
- Continue cooking blueberries for about 5 minutes until the blueberries burst.
- Add the Berry Blue Sugar-free gelatin to cooked blueberries and whisk until the gelatin is dissolved.
- Next add to blueberry mixture the chobani blueberry greek yogurt and sweetener, and whisk.
- Continue whisking until yogurt has blended into blueberry filling.
- Add to blueberry filling 8 or more drops of blue food color. To get good blue colorful look.
- Pour blueberry filling into blender and puree until smooth on high speed.
- 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.
- 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:
- Microwave cream cheese for 45 seconds at 50% power to soften to a creamy consistency.
- Combine together skim milk, white chocolate sugar-free Jell-o instant pudding mix in medium bowl.
- Whisk the white chocolate pudding mixture until smooth thicken consistency. This should take about 2 minutes.
- Add to thicken white chocolate pudding mixture the soften cream cheese. Whisk the mixture until cream cheese is incorporated into white chocolate pudding mixture.
- Next add to white chocolate cream cheese mixture the Cool Whip Light Topping.
- Fold gently the Cool Whip Light Topping into the mixture just until it is incorporated. This makes the white chocolate cream cheese mousse.
- 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.
- 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.
- Chill the parfaits for good 15 to 30 minutes, meanwhile make strawberry filling.
Strawberry Filling:
- Remove each hull of strawberry carefully with pairing knife. Then slice the strawberries 1/8 inch thick.
- Place the sliced strawberries and water into saucepan over medium high heat.
- Bring strawberries to boil and cook for 3 to 5 minutes until soften flavorful consistency.
- Add to the cooked strawberries the strawberry sugar-free Jell-o gelatin.
- Turn off heat and whisk until the gelatin is dissolved into cooked berries.
- Next add the strawberry greek yogurt and sweetener to strawberry gelatin mixture. Whisk until incorporated.
- 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.
- 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.
- 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
- 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.
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