Sweet TreatsLOW-SUGAR RECIPES^79
Ret ro Trip le - Layer
Parfaits
HANDS-ON 3 0 M I N.
TOTAL 3 HR.
Reminiscent of a stir-and-chill
boxed-gelatin dessert from the 1970s,
this dessert is at once creamy, fruity,
and fluffy.
2 envelopes plus^1 ⁄ 2 tsp. unflavored
gelatin
41 ⁄ 4 cups chilled no-added-sugar
cranberry-pomegranate juice
blend, divided
(^1) ⁄ 2 cup cold heavy cream
(^1) ⁄ 4 tsp. vanilla extract
Fresh mint sprigs (optional)
- Pour 2 envelopes gelatin over 1 cup
cold juice in a large bowl; let stand 5
minutes. Heat 3 cups juice in a
microwave-safe dish at high for 3 to 4
minutes or until scalding hot; pour over
gelatin mixture, stirring until dissolved.
Pour^1 ⁄ 3 cup of mixture into each of 6
glasses, reserving remaining mixture.
Refrigerate 15 minutes. - While gelatin chills, place bowl with
remaining gelatin mixture in a larger
bowl filled with ice water. Vigorously
whisk mixture until it becomes a dense,
pale-pink foam and no liquid remains
(about 10 minutes). Evenly divide foam
among glasses. Chill 30 minutes. - Place remaining^1 ⁄ 4 cup juice in a small
microwave-safe dish; sprinkle with
remaining^1 ⁄ 2 teaspoon gelatin, and let
stand 5 minutes. Microwave mixture at
high 1 to 1^1 ⁄ 2 minutes or until gelatin is
dissolved. Cool. - Combine cream and vanilla in a bowl;
whisk just until the whisk begins to leave
trails in the cream. Add microwaved
gelatin mixture in a steady stream while
whisking; beat just until soft peaks form.
Evenly spoon cream over foamy gelatin
layer in glasses; chill 2 hours or until
thoroughly set. Garnish with mint sprigs,
if desired.
SERVES 6 (serving size: 1 parfait); CALORIES 83;
FAT 7g (sat 5g, unsat 2g); PROTEIN 9g; CARB 2g;
FIBER 0g; SUGARS 2g (added sugars 0g);
SODIUM 48mg; CALC 1% DV; POTASSIUM 0% DV
Kombucha Granita and
Berry Parfaits
HANDS-ON 1 5 M I N.
TOTAL 1 HR. 45 MIN.This icy dessert is the ultimate
summer refresher. You can use any
flavor of kombucha you like to
complement the lemony berry
mixture.1 (16-oz.) bottle unflavored
kombucha
1 lb. mixed raspberries and
blackberries
2 Tbsp. granulated sugar
1 tsp. lemon zest
2 tsp. fresh lemon juice
3 cups plain whole-milk Greek
yogurt
3 Tbsp. torn fresh basil or mint
leaves (optional)- Pour kombucha into a 13- x 9-inch
glass or ceramic baking dish; freeze 1
hour. Scrape with a fork and stir; return
to freezer for 30 minutes. Once fully
frozen, scrape and fluff with a fork.
2. Meanwhile, toss berries, sugar, lemon
zest, and lemon juice in a large bowl to
combine. Let stand at room temperature
45 minutes, stirring occasionally.
3. Place^1 ⁄ 2 cup yogurt in each of 6
chilled parfait glasses. Top each serving
with^1 ⁄ 2 cup berry mixture and^2 ⁄ 3 cup
granita. Top with fresh basil or mint
leaves, if desired. Serve immediately.
SERVES 6 (serving size: 1 parfait); CALORIES 186;
FAT 7g (sat 3g, unsat 4g); PROTEIN 12g; CARB 20g;
FIBER 4g; SUGARS 13g (added sugars 4g);
SODIUM 49mg; CALC 15% DV; POTASSIUM 9% DV
The Freezer Is Fine
Some (limited) research
suggests that freezing
probiotics such as
kombucha for a short time
may not actually kill them
but rather render them
dormant until eaten.