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Red, White and Blue Parfait

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Red, White and Blue Parfait

This sweet and colorful dessert will be perfect for your cookout this weekend as you celebrate the 4 th of July!

Red, White and Blue Parfait


8 ounces fresh strawberries (for about 1 cup chopped)

¼ cup sugar

4 ounces store-bought pecan Sandies, see note (about 8 cookies, for 1 cup crumbs)

½ cup Cool Whip Lite

4 teaspoons Cool Whip Lite (to garnish)

½ cup low-fat vanilla yogurt

8 ounces (about 1 cup) fresh blueberries


Cap strawberries, but into bite-size pieces and place them in a small mixing bowl. Sprinkle sugar over berries and stir. Use spoon to crush berries slightly so they will release juice. Set aside.

Place cookies in zipper-top plastic bag and use rolling pin to crush them finely. Set aside.

In small bowl or 2-cup measure cup, stir together ½ cup of the whipped topping and yogurt until well blended. Set aside.

Divide cookie crumbs evenly in bottom of 4 parfait glasses or other dessert dishes (that hold at least 1 cup).

Spoon strawberry mixture evenly over crumbs. Spoon yogurt mixture evenly over strawberries. Divide blueberries evenly, and scatter them over yogurt mixture in each dish. The dishes may served at once or covered with plastic wrap and refrigerated until ready to serve, up to 3 hours.

Just before serving, dollop 1 tsp of whipped topping on top of each dish as a garnish. Serves 4.

Note: Plain shortbread cookies, vanilla wafers, or butter cookies may be substituted for the pecan sandies.

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