Orange And Buttermilk Parfait Food

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Powerhouse Protein Parfaits image

Parfaits have marvelous taste and texture, but many are loaded with sugar and leave you peckish for more. Here's my protein-inspired option with yogurt, fruit and nuts. -Jen Hubin, Minnetonka, Minnestoa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

3 cups plain Greek yogurt
1/3 cup honey
2 teaspoons grated orange zest
2 cups Kashi Go Lean Crunch cereal
2 cups orange segments
2 cups fresh raspberries
1/4 cup sliced almonds, toasted


  • In a bowl, mix yogurt, honey and orange zest until blended. Layer half the yogurt mixture, cereal, orange segments and raspberries among four parfait glasses. Repeat layers; sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 518 calories, Fat 22g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 173mg sodium, Carbohydrate 75g carbohydrate (50g sugars, Fiber 12g fiber), Protein 15g protein.


Orange Buttermilk Gelatin Salad image

MY FAMILY loves this salad, and I do, too, because it's so easy to make! The buttermilk adds a wonderful tang, making it a refreshing accompaniment to any meal. -Lenore Wilson, Muskogee, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 4

1 can (20 ounces) crushed pineapple
1 package (6 ounces) orange gelatin
2 cups buttermilk
1 carton (8 ounces) frozen whipped topping, thawed


  • In a saucepan, bring pineapple with juice to a boil. Stir in the gelatin until dissolved. Remove from the heat; stir in buttermilk. Cool to room temperature. Fold in whipped topping. Pour into an 11x7-in. dish or 2-qt. bowl. Chill for at least 4 hours.

Nutrition Facts :


JELL-O Parfaits image

These pretty parfaits layer two shimmering colors of fruit-flavored gelatin cubes with creamy whipped topping.

Provided by My Food and Family

Categories     Recipes

Time 4h10m

Yield Makes 8 servings.

Number Of Ingredients 5

2 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
2 cups cold water, divided
2 cups thawed COOL WHIP Whipped Topping


  • Stir 1 cup of the boiling water into each flavor gelatin in separate bowls at least 2 min. until completely dissolved. Stir 1 cup of the cold water into each bowl. Pour into separate 9-inch square pans.
  • Refrigerate 4 hours or until firm. Cut gelatin in each pan into 1/2-inch cubes.
  • Layer alternating gelatin flavors and whipped topping in 8 dessert glasses.

Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 22 g, Protein 2 g


Caramelized Orange Parfait image

Provided by Guy Fieri

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

8 oranges
1/2 cup turbinado sugar
1/4 cup orange liqueur
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup heavy cream
1 large vanilla bean, split, seeds scraped
1/2 cup mascarpone cheese, room temperature
Extra-virgin olive oil, for drizzling, optional
1/2 teaspoon ground cinnamon, plus for garnish, optional


  • Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
  • Slice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.
  • Combine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.
  • To assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.
  • Garnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.


Lemon-Soda Buttermilk Parfait image

These seriously elegant and tongue-tingling parfaits are an excellent dessert to have in your year-round repertoire and are as perfect in the formal dining room under the chandelier as they are in the backyard tent on picnic tables under the paper streamers. Alternating thin precise layers of lemon soda gelatin and tangy buttermilk gelatin takes patience and focus, but once built, they can sit, covered, up to a week in the refrigerator. Be sure to pull them twenty minutes before serving to allow the fully chilled and set parfaits to relax a little, tempering to a perfectly jiggly consistency - then try not to giggle as you eat that first zingy lemony spoonful.

Provided by Gabrielle Hamilton

Categories     parfaits and trifles, project, dessert

Time 5h

Yield 4 parfaits

Number Of Ingredients 10

1 3/4 cups club soda
1 tablespoon plus 1 teaspoon powdered gelatin
1/2 cup fresh lemon juice (from about 4 lemons), strained
1/2 cup granulated sugar
1/4 cup cold water
1 1/2 tablespoons powdered gelatin
1 3/4 cups heavy cream
1 cup buttermilk
1/4 cup granulated sugar
Unsweetened whipped cream, for serving


  • Prepare the lemon gelatin: Pour 1/4 cup club soda into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
  • Combine the lemon juice and sugar in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water. Cook over low heat just until the lemon syrup begins to steam, about 3 minutes. You should have a viscous, syrupy liquid with no discernible traces of sugar granules. Pour the lemon syrup into the gelatin mixture, and stir well to combine. (There should be no visible undissolved gelatin, but you could pass the mixture through a fine-mesh strainer, if need be.) Stir in the remaining 1 1/2 cups club soda, and transfer to a bowl set over an ice bath.
  • Prepare the buttermilk gelatin: Pour the cold water into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
  • Meanwhile, in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water, combine the heavy cream, buttermilk and sugar. Scald over medium heat until the sugar is dissolved completely.
  • Stir the scalded cream mixture into the gelatin-and-water mixture, then pour into a smaller bowl set over an ice bath. Let cool for 5 minutes, stirring often to prevent the edges from solidifying. Remove the bowl from the ice bath, and let stand at room temperature. After about 5 minutes, once the mixture is the consistency of melted ice cream, start assembling the parfaits.
  • Gather four 8-ounce parfait glasses and prepare an ample ice bath that can comfortably and securely fit all four of the glasses without tipping them over.
  • Using a tablespoon, carefully pour 2 tablespoons of the buttermilk mixture into the bottom of each glass, and place each glass into the ice bath to set for 10 minutes.
  • Pick up a parfait glass, and give it a little jiggle to confirm the layer has set enough to receive - and support - the next layer. Then repeat Step 7 with the lemon mixture, allowing it to set until firm in the center, about 30 minutes.
  • Continue layering the buttermilk and lemon gelatins alternately, until the glasses are full, allowing each layer to fully set in the ice bath before proceeding to the next. Add more ice to the ice bath as needed, and don't be tempted to hasten the process. If either mixture begins to firm up while you are working and is no longer spoonable or pourable, gently rewarm it for a few seconds over a pan of simmering water to liquify once more.
  • Cover and refrigerate the parfaits until thoroughly chilled and fully set, or up to 2 days. Before serving, be certain to temper for 20 minutes at room temperature for perfect, tender results. Finish with whipped cream.


Orange Buttermilk Pancakes image

Make and share this Orange Buttermilk Pancakes recipe from

Provided by Colorado Lauralee

Categories     Breakfast

Time 14m

Yield 16 pancakes

Number Of Ingredients 9

2 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons finely shredded orange peel
1 cup orange juice
1 cup buttermilk
1 egg, slightly beaten
2 tablespoons cooking oil


  • In a large bowl combine flour and other dry ingredients including orange peel.
  • In a medium bowl combine remaining ingredients.
  • Stir orange juice mixture into flour mixture until combined but still slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat.
  • For each pancake pour about 1/4 cup batter onto griddle.
  • Cook until golden; turn when tops are bubbly and edges are slightly dry (1-2 minutes per side).
  • Enjoy!

Nutrition Facts : Calories 106.4, Fat 2.3, SaturatedFat 0.4, Cholesterol 12.2, Sodium 161.8, Carbohydrate 18.4, Fiber 0.5, Sugar 4.5, Protein 2.8

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5/5 (7)
Total Time 24 mins
Category Dessert
Published Jul 18, 2022
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