“You know what else everybody likes? Parfaits. Have you ever met a person, you say, ‘Let’s get some parfait,’ they say, ‘Heck no, I don’t like no parfait’? Parfaits are delicious.”
You know it, I know it, and even Donkey knows it. Big ones, and even little ones. Everybody likes parfaits.
6 large strawberries
1/4 cup sugar
1/4 cup water
3 heaping, tbsp light whipped cream
1 thick slice angel food cake cut in half
1. Wash, hull, and chop strawberries. Set aside 1 tablespoon of the chopped strawberries.
2. In a small saucepan, heat sugar, water, and the reserved tablespoon of strawberries over medium heat until the mixture begins to look like it wants to boil.
Reduce the heat to low, give the mixture a stir, and allow it to sit at a simmer.
3. Take your bought or– in my case– baked angel food cake,
and chop it up into large cubes. I got 8 cubes from one of these batches.
4. Remove the strawberry sauce from the heat. It should be very thick, and the berries should have mostly broken down. It’s almost like a strawberry jam. Using whatever process is easiest for you– blender, food processor, or hand mixer– blend the berries until you get a smoother consistency. I used my hand mixer, which has an attachment that mimics an immersion blender. As you can see, I chose to do this in a coffee cup so the hot berry syrup didn’t splash me. You will have sauce left over for more than one parfait.
5. Find a pretty glass that you like, and begin assembling your parfait.
Tear one of the cubes (1/2 that thick slice) of angel food cake into large chunks. Place those in the bottom of the glass, and then drizzle the cake with 1/2 teaspoon of the strawberry syrup.
Top that with 1 tablespoon of light whipped cream.
Then add approximately 1 tablespoon chopped strawberries.
Repeat the process, tearing up the second half of that angel food cake slice and placing it on top of the berries.
Drizzle with more syrup.
Add another tablespoon of berries,
and the last tablespoon of whipped cream.
Garnish the top with some more berries and a drizzle of the strawberry syrup. Some mint leaves would have made a pretty garnish, but I didn’t have any. Even if I did, my cats probably would’ve have eaten it already–obnoxious little things that they are. They’re so lucky I like them.
6. Enjoy it!
Yield: 1 serving
You will have syrup and maybe some berries left over. And what do you do with all that leftover cake? Do what I did.
Make mini parfaits!
I used these cute little 3 ounce cups.
There’s a 1/4 cube of torn cake, then 1/2 teaspoon syrup, then a teaspoon of strawberries, then a heaping teaspoon of whipped cream. These minis are topped off with a single strawberry piece and a small drizzle of syrup.
Cute, tasty, and– at a final tally, bow down to my mathematical skills (ahahahahahahaha) –these little guys weighed in at around 25-30 calories a pop.