Parfait Shooters, Marshmallow pops - Dallas News | myFOXdfw.com

Parfait Shooters, Marshmallow pops

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Thanks to Enjolik Oree-Bailey, owner of Gourmet Takeaway and author of "Low Country Quisine."

Lemon & Blueberry Parfait Shooters (YIELDS 20-25 Shooters)

INGREDIENTS

2     cups of fresh blueberries
¾     cups of white sugar
½    cup of water
32    oz container of Vanilla yogurt
1    cup of granola or streusel
¼     cup fresh lemon juice
    zest of ½ lemon
20-25    shooter glasses
20-25  mini spoons
2     plastic squeeze bottles
1    plastic funnel

METHOD
BLUEBERRY REDUCTION

Place both cups of blueberries and water in a blender and blend on the lowest speed for about 30 seconds.  Transfer the blueberry mixture in to a medium saucepan.  Add the sugar and just enough water to cover the mixture.  Bring to a boil and then reduce to a simmer.  Allow the mixture to simmer about 20-30 minutes, stirring constantly until it thickens.  The consistency should be slightly loser than jam. Remove from the heat and allow to cool.

LEMON INFUSED YOGURT

Empty the container of yogurt into a medium bowl and add fresh lemon juice with zest and mix until combined.

ASSEMBLY
Transfer blueberry mixture and yogurt to two separate plastic squeeze bottles. (You'll have to snip the spout to make it larger. Use a plastic funnel to fill the bottles with ease).  Starting with the yogurt, squeeze the desired amount into the shooter glass and then alternate back and forth with the blueberry reduction.  Garnish with granola and fresh mint!

TIPS:  
1.Experiment with different fruits using the same methods above.
2. Make your fruit reduction and lemon infused yogurt a day ahead.
3. The shooters can be made up to 4 hours prior to serving.  Just assemble, cover, and refrigerate!



Marshmallow Pops (Yields 20 Pops)

INGREDIENTS
2     cups (12 ounces) semisweet or white chocolate chips (use oil based food color to dye white chocolate any color you desire!
4-½       teaspoons canola oil
40      large marshmallows
20      Popsicle sticks

Toppings: assorted sprinkles, caramel, ground pecans

METHOD
In a microwave, melt chocolate chips and oil. Stir until smooth.
Thread two marshmallows onto each wooden stick. Roll marshmallows in melted chocolate, turning to coat. Allow excess to drip off. Roll in toppings of your choice. Place on waxed paper-lined baking sheets. Chill until firm and enjoy!

TIPS:
1.    For an adult version, replace the Popsicle sticks with pretzel sticks.  
2.    Dip in semisweet chocolate, drizzle with caramel and roll the top in crushed pecans.
       

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