The Goderich Signal-Star, 1978-11-30, Page 79Desserts...
Light, chilled
parfaits and pies
RASPBERRY YOGURT PARFAIT
- a low calorie dessert
1 egg white
3 tablespoons dark brown sugar -packed.
1 cup low-fat plain or vanilla yogurt
1 tablespoon frozen orange juice concentrate, thawed,
or orange liqueur
2 cups fresh raspberries or halved raspberries.
Beat egg white until soft peaks form, Add sugar and
beat until stiff. Fold in yogurt and orange juice con-
centrate. ,alternate spoonfuls of yogurt mousse and
berries in parfait glasses or slender wine glasses.
Makes 4 servings.
Contains 100 calories per serving.
Page 39
CHERRY CREME PARFAIT
1 can (19 ounces) Canada Choice cherry pie filling
2 tablespoons lemon juice
1/2 teaspoon almond extract OR 1/4 teaspoon cinnamon
3/ cup whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla
3/4 cup dairy sour cream.
Stir lemon juice and almond extract or cinnamon
into cherry pie filling.
Whip cream with sugar and vanilla. Fold in sour
cream. Alternate layers of cherries and cream
mixture in parfait glasses. Chill to blend flavors.
Makes 6 parfaits.
FROZEN LEMON SHERBET PIE
3 egg yolks
1/2 cup sugar
1/ cup lemon juice
2 tsp. grated lemon peel
1/g tsp. salt
1 cup heavy cream (whipped)
3 stiff -beaten egg whites
1/2 cup graham cracker crumbs
Beat egg yolks until thick and lemon -coloured;
gradually beat in sugar. Add lemon juice and peel and
salt. Fold in whipped cream and stiff -beaten egg
whites. Cover bottom of refrigerator tray with %
crumbs. Pour in sherbet mixture. Top with remaining
crumbs. Freeze firm. Makes 2 quarts.
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