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Sconset Sweet Cherry Parfait

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CCherries are a sweet summertime treat that are good for you! Like edible rubies – these sweet and succulent gems are perfect for breakfast, snacking, or a delicious dessert. Cherries are sweet yet firm with just a faint hint of tartness and come in shades of deep red. They’re gorgeous and delicious!

With fresh cherries on hand we contemplated on whether to make a summery cobbler or a sweet cherry parfait. We decided to go with the sweet cherry parfait that is easy to make and fun to share with friends.

Sconset Sweet Cherry Parfait

Prep Time: Cook Time: Total Time: Makes approximately 4 parfaits.

Ingredients

  • 1 pound fresh deep red cherries, pitted and halved
  • 2 tablespoons balsamic vinegar
  • 1/2 cup slivered almonds
  • 1/2 cup shredded coconut
  • 1 cup of Chobani greek plain yogurt (or vanilla or cherry)
  • Honey, sweeten to taste
  • Top with real whip cream and fresh baked cookie crumbs (or top with granola for healthy version)

 Instructions

  1. Preheat oven to 400-degrees F.
  2. Toss cherries with balsamic vinegar and let marinade for at least 30 minutes.
  3. On a roasting pan, evenly spread balsamic covered cherries and roast for 25 minutes at 400-degrees F.  Save room for the slivered almonds and coconut and add them to the roasting pan for the last 2 to 3 minutes, as these roast quickly.
  4. In a separately bowl mix plain Greek yogurt with a light honey to sweeten.
  5. Layer all ingredients evenly in Mason jars and top with real whip cream.

Begin by tossing the fresh pitted cherries with a good balsamic vinegar and marinate for 30 minutes. Once the cherries have marinated spread them evenly over a roasting pan. Roasting always brings out wonderful flavor in foods, and fresh cherries are no exception. Leave a little space to roast the slivered almonds and shredded coconut for the last 2 to 3 minutes. A little nutty crunch adds a nice twist to this parfait and is perfect for layering. Once everything is roasted and toasted, layer the ingredients with the Greek yogurt that is sweetened with honey. If you prefer you may use vanilla or cherry yogurt as a substitute for the plain Greek yogurt. Top with real whip cream and fresh baked cookies crumbs. Invite your friends over and enjoy.

Summer Delight

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Every once in a while we like to feature some of our favorite go to websites. Today we would like to introduce you to tideandthyme.com. Laura is an amazing food blogger and photographer!  Photo above is actually Laura’s as ours did not look nearly as pretty. We found this no-bake Lemon Blueberry Cheesecake Trifle on the recipe tab and couldn’t wait to try it. We loved the cute mason jars! This delicious, beautiful summer delight perfect for alfresco entertaining.

Lemon Berry Cheesecake Trifles

1 store-bought pound cake, cut into 1/2 inch cubes 2 cups fresh blueberries

For the graham cracker streusel:

6 cinnamon graham crackers, crushed to crumbs in a food processor

1/3 cup light brown sugar packed

1/4 cup finely chopped almonds 4 Tbsp butter, melted pinch salt

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 cup heavy whipping cream 1

/4 cup confectioner’s sugar

1 tsp vanilla extract

1 cup Lucky Leaf Premium Lemon Pie Filling

To make the graham cracker streusel, toss all ingredients in a medium bowl until the butter is evenly distributed.

Beat cream cheese and granulated sugar in a large bowl until light and fluffy – set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream at medium-high speed until soft peaks form. Slowly add the powdered sugar and vanilla, and increase speed to high. Beat until stiff peaks form, about 30 seconds more. Carefully fold the whipped cream and lemon pie filling into the cream cheese mixture until thoroughly combined.

Layer the graham cracker streusel, blueberries, lemon cheesecake mixture, and pound cake cubes in a medium mason jar until filled. Repeat with remaining jars, garnish with leftover strusel topping, blueberries, and lemon sliceds.

Makes about 6 servings, depending on the size of your jars.

Source: adapted from A Bitchin’ Kitchen via Lucky Leaf