Wednesday, August 1, 2018
Tiramisu Trifle Parfaits
Individual tiramisu parfaits are a more elegant version of the bowl dessert.
Prep time: 20 minutes
1/2cup brewed strong coffee
11/2teaspoons McCormick Cinnamon, Ground
3/4teaspoon McCormick Ginger, Ground
1package (3 ounces) ladyfingers
1/2cup light cream cheese spread
1/2cup confectioners’ sugar
1tub (8 ounces) fat-free whipped topping, thawed
1/4cup bittersweet chocolate chips
Mix coffee, cinnamon and ginger in small bowl. Reserve 1/4 cup of the coffee mixture. Split ladyfingers and place, cut side up, on cutting board. Brush with remaining coffee mixture. Cut ladyfingers with serrated knife into 1-inch pieces. Set aside.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Beat in reserved coffee mixture. Gently stir in whipped topping until well blended. Layer 1/2 of the ladyfingers, 1/2 of the raspberries and 1/2 of the cream cheese mixture in 6 parfait or wine glasses. Repeat layers.
Microwave chocolate chips in 1-cup glass measuring cup on HIGH 1 minute. Stir until chocolate is completely melted. Use a fork to drizzle chocolate over parfaits. Refrigerate at least 1 hour.
Banana Cream Spiced Mousse Minis
Creates a sweet, smooth backdrop for caramel sauce, banana slices and toasted coconut.
Prep time: 20 minutes
4 ounces (1/2 package) cream cheese, softened
2 teaspoons McCormick Pumpkin Pie Spice
1/2 cup sugar, divided
1/2 cup Thai Kitchen Coconut Milk
1 cup heavy cream
11/2 cups coarsely crushed vanilla wafer cookies, divided
2/3 cup caramel sauce, divided
1 banana, peeled and sliced, divided
Beat cream cheese, pumpkin pie spice and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until smooth and creamy. Add coconut milk; beat until well blended.
Beat cream and remaining 1/4 cup sugar in another large bowl with electric mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.
Spoon 1 tablespoon of the crushed cookies into each of 12 (2-ounce) shot glasses. Layer each glass with caramel sauce, banana slices and mousse.