Confession: I strongly dislike candy corns. As a kid I was always disappointed to find them in my trick or treat bag. But candy corns are such great inspiration for Halloween treats and decorations, I just had to share this.
You basically layer orange and yellow fruit in clear cups and top with whipped cream. I used mandarin oranges and pineapple because I love the combination, but you can also use mangos, melon, oranges – whatever. These cute little jars I found in Homegoods are perfect to use as cups, but you can use clear disposable plastic cups if you are having a party.
For a whipped topping that is lighter than the average whipped cream yet not full of “fake” ingredients I’ve been making this light whipped topping by whipping my cream and folding in Greek yogurt. Cuts the fat down and tastes delicious!
If you prefer to use whipped topping, go for it or if you want to have this for breakfast I say just top it with vanilla yogurt. But for dessert – I wouldn’t change a thing! Hope you try this, you will LOVE it!!
Candy Corn Fruit Parfaits
Servings: 8 • Size: 1 parfait • Old Points: 3 pts • Points+: 4 pts
Calories: 151 • Fat: 6 g • Carb: 23 g • Fiber: 1 g • Protein: 3 g • Sugar: 21 g
Sodium: 20 g (without salt) • Cholesterol: 20 mg
For the Lighter Whipped Topping: (makes 1 1/2 cups)
- 2 tablespoons sugar
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 1/2 cup fat free plain Greek yogurt (I used Chobani)
- 2 2/3 cups diced pineapple (fresh or canned)
- 2 2/3 cups jarred mandarin oranges, drained
Place the sugar into the mixing bowl and add the whipping cream. Using a hand mixer, beat just until the cream and vanilla reaches stiff peaks, about 2 – 3 minutes. Fold in the Greek yogurt.
In 8 oz jars or clear plastic cups place 1/3 cup mandarin oranges in each, then 1/3 cup pineapple. Top each with 3 tablespoons of whipped cream.
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