Red, White and Blue Dessert Parfaits {for a BBQ #SundaySupper}

Posted by on Jun 30, 2013 in Family Life, Recipe, SundaySupper | 39 comments

It’s Summer and BBQ season. One of the largest of BBQ days is almost upon us… The 4th of July. The day that American’s set aside to celebrate Independence. The History of this day and time period is my favorite time period that I studied. In fact, I love this time period so much that when I finished my B.A. in US History, I was quick to jump into Grad School. The documents, the social implications, the morals and indignation of a people. I love every part of the story that is the beginning history of the United States and celebrating it. Doesn’t hurt that I also like parades and firework shows.

RedWhiteBlueC

 

This festive #SundaySupper we were asked to come up with something that we can take to a BBQ. I instantly thought, Red, White and Blue theme. Then, I went about deciding to make dessert kebabs, only my cake was too fluffy to hold onto the skewers. Darn when that happens. So, while thinking on my toes… I present to you instead, Red, White and Blue Parfaits. This layered dessert takes advantage of the fresh berries that are (finally) in season. I used simple ingredients all around and they can be layered up and kept in the fridge until you need them. Best served chilled.

 

I started with a yellow cake. I made this following the recipe from the box of Swans Cake Flour.  This is for their classic yellow butter cake. It is perfect. Not too sweet, full of buttery goodness. You can also use a box mix.

As the cake was baking, I began to combine sliced strawberries with a tablespoon of Grand Marnier Liqueur and a tablespoon of sugar. Set this aside and do the same with blueberries. I chose to use a liqueur to macerate the berries, but you can use any citrus juice to do the same.

Next, I made a no bake cheese cake filling. This was going to be the White in my Red, White and Blue Parfait.

No Bake Cheesecake filling

Ingredients

  • 16oz Cream Cheese (softened)
  • 10oz Sweetened Condensed Milk (Not quite a full 14oz can (to taste))
  • 1 teaspoon Vanilla Extract

Directions

Step 1
In your stand mixer or with a hand mixer, beat cream cheese, sweetened condensed milk and vanilla extract.
Step 2
When ingredients are fluffy, set in refrigerator to chill and let the flavors meld together.
Step 3
Use in a parfait or any other layered dessert.

RedWhiteBlue Parfait

Once your cake is cool, it is time to layer your dessert. Into stemless wine glasses, I first laid some of the cake. Next, I topped with the no bake cheesecake filling. To that I added the juicy, sweetened strawberries. I then repeated the process of cake, cheesecake filling, blueberries. Finally, I topped my parfaits with freshly whipped cream. This whipped cream was sweetened with sugar and a teaspoon of vanilla extract.

After you have assembled the parfaits, it is a good idea to let them chill in the refrigerator for a bit. The layers do tend to want to come together. As you can see by my pictures, the layers were certainly migrating towards each other as I was slow about taking pictures of them. Go figure. I do have to admit, they were awesome and my kids ate them right after my photoshoot with no time to chill them. That is life with boys/kids lol.

 

There are so many great BBQ recipes in this week’s #SundaySupper. From whole hog BBQ to desserts and everything in between. There is something for everyone.

I hope you Enjoy,

: )

RedWhiteBlueB

 

 

Ready for a summer BBQ Season? Here are more wonderful recipes from #SundaySupper bloggers:

Hot Off the Grill:

On the Side:

Sweet Tooth:

In the Cooler:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

To learn more about the Food & Wine Conference 2013 that is being hosted by Isabel of #SundaySupper be sure and check out the website. Awesome Speakers, Sponsors and Location Location Location! It is all there and coming up quick. July 19-21.

 

39 Comments

  1. 6-30-2013

    Love your recipe! I wasn’t expecting cheesecake, and I love the idea! Gorgeous recipe!

  2. 6-30-2013

    The parfaits are so pretty! Love them.

  3. 6-30-2013

    I love parfaits–they are one of my favorite desserts. Yours is the perfect dessert for July 4th!

  4. 6-30-2013

    What a great dessert for summer time!

  5. 6-30-2013

    Hey, can’t fault fluffy cake ;P. ha ha ha… I would be entirely happy eating this in parfait form – it looks fluffy, patriotic, and perfect for a 4th cook-out!

    • 6-30-2013

      Thank you! When in doubt put it all in to a jar right? They were good. I am off for more blueberries today.

  6. 6-30-2013

    Oh I’d love to try this since its the perfect summer dessert!!Love the cheesecake filling and the color scheme is perfect fot the 4th of July :)

  7. 6-30-2013

    Great no bake cheesecake recipe, yum!!

    • 6-30-2013

      Thank you! The sweetened condensed milk adds just enough sweetness that I didn’t use any additional sugar.

  8. 6-30-2013

    I think I will make this for our July 4th dessert…we’re going to see fireworks nearby, then dinner at PF Chang’s while the crowds/traffic are headed out of the mall. Then, we’ll head home for this gorgeous dessert!

    • 6-30-2013

      That would be great to come home too. Have fun this 4th! I could live on PF Changs lettuce wraps.

  9. 6-30-2013

    SO pretty…and yummy! Perfect for any patriotic holiday…but, who am I kidding? I’d eat it anytime!

  10. 6-30-2013

    Girl, you had me at sweetened condensed milk. I could practically eat that plain!

  11. 6-30-2013

    Aren´t parfaits and trifles the perfect way to use cake? I like what you did here! Patriotic and yummy!

  12. 6-30-2013

    Can I just tell you how many failed desserts I’ve tried to make that have ended up as parfaits? Seriously, so many. And I always know that if I don’t tell anybody that my original idea was a failure, they would never know. But I ALWAYS tell people anyway. hahaha. I love your parfaits, and especially like the use of Grand Marnier!

  13. 6-30-2013

    Sooo perfect Shannon for a 4th of July celebration.

    And I am sooo impressed that you are a scholar. History fascinates me. Perhaps you could lead a tour someday to Philadelphia and Boston. Towns big on history – and food!

    P.s. Thank you for the intro to the Swan’s yellow cake. Nice to have a reliable recipe on hand.

    • 6-30-2013

      A tour of historical landmarks and food?! Now that would be a dream job all right. I am fascinated with pub culture from that time period. There were no coffee shops for meetings. The Swans cake recipe has never steered me wrong. :)

  14. 6-30-2013

    I have to get me one of these. Yum!

  15. 7-1-2013

    I love how simple this dessert is! Can’t wait to try it- thx!

  16. 7-1-2013

    Beautiful parfaits! I love the idea of a cheesecake filling!

  17. 7-1-2013

    What a pretty, patriotic dessert!

  18. 7-1-2013

    Your parfaits look delicious! I love that you used the cheesecake filling, as well. They’re beautiful and perfect for a BBQ!

  19. 7-2-2013

    Everything is better when eaten from a glass, right? :) These look wonderful, and I think it’s really cool that you have such an appreciation for the holiday. Sometimes I forget it’s about more than just burgers and red, white, and blue desserts. Thanks for the reminder.

  20. 7-2-2013

    Your parfaits are seriously perfect for the holiday this week!!!

  21. 7-2-2013

    What a perfect use for summer fruit!

  22. 7-2-2013

    These are cutie, cute, cute! And I bet they taste amazing! Fun recipe ;-)

  23. 7-2-2013

    Shannon, forgive me if this is a duplicate post. I wanted to say how lovely your parfaits look. Parfaits are among my favorite desserts (actually, any dessert with fresh fruit is great). Your parfaits look very tempting. Kudos!

    Alaiyo

  24. 7-4-2013

    Love the layers, Shannon!

  25. 7-5-2013

    Love your recovery with the cake in making these parfaits and that you made a cheesecake filling!

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