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Valentine’s Day Parfaits

These pretty layered Valentine’s Day Parfaits are absolutely delicious and gluten-free!

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Over the weekend I  experimented with a new recipe for this upcoming Valentine’s Day. As I was creating these yummy Valentine’s Day Parfaits, I kept thinking to myself, “These parfaits are turning out super pretty. I wonder what they will actually taste like?” Well… I wish there would have been a video camera rolling as I took my first “taste-test” bite! Mmm, Mmm! My eyes lit up as I declared, “Wow, these babies are GOOD!!!” My husband laughed as I quickly asked him to try a bite and together, we devoured that parfait in all of 2 minutes! (We may, or may not, have been smacking our lips the whole time). 

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The layering of the parfaits.

This recipe does require a little time to assemble, however, it is easy to do and the finished product is definitely worth it! Each layer requires a refrigeration time of approximately 35 minutes, so while I created/assembled the parfaits, I was in the kitchen working on other recipes, doing laundry and watching the Pioneer Woman on TV (love that show)! Nothing like multi-tasking, huh?

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Food presentation is always important and therefore I added cute little Love toothpicks and garnished each parfait with a dollop of whipped topping, shaved chocolate, and edible heart sprinkles. However, feel free to use your favorite shape/style of parfait glasses and toppings.

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These gorgeous parfaits are great to serve any time of the year, but the colors lend themselves perfectly for Valentine’s Day, don’t you think? Here’s how to make them:

Valentine’s Day Parfaits

Yields 4 Parfaits

1 hr, 45 Prep Time

1 hr, 45 Total Time

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Ingredients

  • 2 package (3 ounce) regular OR sugar-free cherry gelatin, divided (*gluten-free version: use gluten free gelatin - I use Aldi's gelatin)
  • 2 cup boiling water, divided
  • 1 cup reduced-fat sour cream, divided (*gluten-free version: Daisy brand of sour cream is gluten free)
  • 1/2 teaspoon almond extract, divided (*gluten-free version: use gluten free almond extract)
  • 1 cup regular OR diet lemon-lime soda, divided
  • 1/2 cup fresh blueberries
  • 1 1/2 cups fresh strawberries, sliced
  • Garnish:
  • 1/4 cup Reduced-fat whipped topping
  • Dark chocolate curls (with a potato peeler I shaved the ends of an unsweetened Godiva chocolate baking bar to make my curls)
  • Candy hearts (*gluten-free version: use gluten free candy hearts, or omit).

Instructions

  1. In a small bowl, dissolve 1 package gelatin in boiling water.
  2. Transfer 1/2 cup of gelatin to another bowl and whisk in 1/2 cup sour cream and 1/4 teaspoon extract.
  3. Divide among four parfait glasses or dessert dishes.
  4. Refrigerate until firm, about 35 minutes. 
  5. Stir 1/2 cup soda into the remaining gelatin; cover and refrigerate until partially set.
  6. Remove parfaits from refrigerator and top the set sour cream/gelatin mixture with 5 -6 whole blueberries. Now add the gelatin/soda mixture, dividing it among the four parfaits.
  7. Refrigerate until firm, approximately another 35 minutes.
  8. Repeat the layering process as before, but instead of topping the sour cream/gelatin layer with blueberries, top with sliced strawberries and another layer of gelatin/soda mixture.
  9. Just before serving, garnish with a dollop of whipping topping, dark chocolate curls and candy hearts.
  10. Serve.
  11. Refrigerate leftovers.
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I hope that you love these Valentine’s Day Parfaits as much as the hubby and I do! 

Enjoy!

Linda

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