I made dinner last night for friends whose son is in the hospital. I'm always nervous when I make a meal that I have to transport. Will it stay hot/cold enough? Will the presentation get smooshed? That was my main concern yesterday - will it get smooshed - because I made fruit parfaits with yogurt cream and shortbread topping.
To say that these parfaits are beautiful in the cup is not exaggerating. I love parfaits and trifles because they are easy, and yet beautiful with all the layers stacked on top of each other. Also, to say that these parfaits are yummy is a gross understatement. They are delish!
Recipe:
1 pint strawberries, hulled and quartered
1 sm container each of blueberries and blackberries (raspberries work too when they are not so expensive!)
3 small containers of strawberry yogurt
cool whip
chocolate chip shortbread cookies, crumbled
Mix the yogurt with an equal amount of cool whip. In any clear cup/glass layer fruit, yogurt cream, and shortbread - repeating layers until glass is full. Top with shortbread crumbles.
You could make it a little healthier by using granola for the topping, but why would you want to miss out on the shortbread?! Also, when I am making this to transport, I use disposeable punch cups. They are the perfect size and can be thrown away afterward.
So why, when I'm talking about parfaits, do I show you the picture of the non-parfait version? I forgot to take a picture before the parfaits left the house. Lucky me - there were just enough left over ingredients to have a small portion in a bowl for breakfast this morning. The early bird gets the worm!
