Raspberry and Coconut Parfaits with Coconut-Walnut Crunch

Raspberry and Coconut Parfaits with Coconut-Walnut Crunch Recipe
Oxmoor House
Chambord—a ruby-red liqueur made with black raspberries, honey, and herbs—heightens the fruity flavor of this dessert, making it worth the splurge. Make the Coconut-Walnut Crunch ahead, and after it cools, store it in an airtight container for up to a week. The sauce is also delicious spooned over yogurt and vanilla ice cream..

Yield:

4 servings (serving size: 1 parfait)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 310
Caloriesfromfat 0.0 %
Fat 12.7 g
Satfat 5.4 g
Monofat 2.8 g
Polyfat 3.5 g
Protein 3.8 g
Carbohydrate 43.4 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 15 mg
Calcium 22 mg

Ingredients

1 cup raspberry sorbet
1 cup coconut sorbet
1/2 cup fresh raspberries
2 tablespoons Chambord (raspberry-flavored liqueur)

Preparation

1. Layer 1/4 cup raspberry sorbet, 1 tablespoon Coconut-Walnut Crunch, and 1/4 cup coconut sorbet in each of 4 (8-ounce) tall glasses. Top each with 1 additional tablespoon crunch.

2. Combine raspberries and Chambord in a small bowl. Top parfaits evenly with raspberry mixture. Serve immediately.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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