CAKE PARFAIT CUPS RECIPES

Name: Vanilla Cake Parfaits
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Ingredients: 3 Tbsp butter, softened; 1/3 cup siggi’s yogurt (vanilla or coconut); 1/3 cup sugar; 2 eggs; 1 tsp vanilla extract; 1/2 cup milk; 1 cup white whole wheat flour; 1.5 tsp baking powder; additional siggis yogurt for layering; diced mixed fruit (blueberries, cherries, peaches, kiwis, mangos, strawberries, etc)

VANILLA CAKE PARFAITS - THE LEAN GREEN BEAN

Vanilla Cake Parfaits - The Lean Green Bean image

These Vanilla Cake Parfaits are the perfect dessert. Adults and kids will love the layers of cake cubes, yogurt and fresh fruit. Assemble it ahead of time or set up a DIY parfait bar and let people build their own!

Provided by Lindsay

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 10

Ingredients

3 Tbsp butter, softened
1/3 cup siggi’s yogurt (vanilla or coconut)
1/3 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk
1 cup white whole wheat flour
1.5 tsp baking powder
additional siggis yogurt for layering
diced mixed fruit (blueberries, cherries, peaches, kiwis, mangos, strawberries, etc)

Steps:

In a large bowl, beat butter, yogurt, sugar, eggs and vanilla with an electric mixer for 2 minutes. Add milk, flour and baking powder and mix until just combined.
Pour into a greased 8 inch round cake pan (i line the bottom of mine with parchment paper) and bake at 350 degrees F for 25-30 minutes.
Let cool, then cut into cubes of desired size.
To assemble parfaits, layer yogurt, fruit and cake cubes in bowls or mason jars and serve.

POUND CAKE AND FRUIT PARFAITS RECIPE | MYRECIPES

Pound Cake and Fruit Parfaits Recipe | MyRecipes image

Provided by MyRecipes

Yield 6 parfaits

Number Of Ingredients 6

Ingredients

1?½ cups heavy cream, chilled
3 tablespoons sugar
½ teaspoon almond extract, optional
6 cups cubed store-bought pound cake (about 2/3 of a 12-oz. loaf)
3 ripe nectarines or peaches, halved, pitted and chopped
1 pint raspberries

Steps:

Combine cream, sugar and almond extract, if desired, in a bowl. With an electric mixer, beat until soft peaks form.
Place a dollop of cream in each of six glasses. Top with 1/4 cup of pound cake cubes, another spoonful of cream and some nectarine chunks and raspberries. Continue alternating layers of cake, cream and fruit until you have used it all. Serve immediately, or cover with plastic and refrigerate for up to 2 hours.

Nutrition Facts : Calories 433 calories, CarbohydrateContent 39 g, CholesterolContent 166 mg, FatContent 30 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 18 g, SodiumContent 173 mg

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