Simply De-Lite-Ful: Strawberry Cloud Parfaits
Strawberry Cloud Parfaits
Put all ingredients except whipped topping, in a bowl and mix with a hand mixer till very smooth and well blended. Fold in whipped topping. Cover and refrigerate while preparing the rest of the parfait ingredients.
With a food processor or stick blender, puree the berries with the sugar and set aside.
Sour Cream Garnish:
In a small bowl, combine all ingredients till well blended. Set aside.
Optional: 1 cup slivered almonds, roasted at about 300 degrees for 5 minutes or so. Watch carefully to avoid burning. Cool completely.
Optional: 8 coarsely chopped vanilla merengue cookies. (Can be easily obtained in many grocery stores, especially the specialty ones.)
Whole strawberries to top each parfait
These layers except sour cream and whole strawberry, can be put in a pie plate or even in the individual parfaits, and frozen. Remove from freezer for about 15 minutes to soften slightly before serving. Add the sour cream and whole berry before serving.
This can also be layered like a trifle using thin slices of a low fat yellow cake. Top with the sour cream layer and garnish with strawberries and additional roasted almonds if desired.
Another serving suggestion is to serve all ingredients on individual slices of angel food or low fat yellow cake.
In summer, when peaches and other fruits and berries are abundant, I sometimes like to make a mixture of the fruits to serve in the parfait layers , the trifle or topping the cake slices.