GORDON RAMSAY RECIPES

A delicious Halloween treat that’s light and easy to make. If you need an idea for a healthier Halloween dessert at your next party – look no further!

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)

For parfaits:

2 2/3 cups diced pineapple (fresh or canned)
2 2/3 cups jarred mandarin oranges, drained

Directions:

To make the lighter whipped cream, place a metal mixing bowl and metal beaters of a hand mixer into the freezer for 10 to 15 minutes.

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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Ingredients

60g butter

75g plain flour

2 medium eggs, beaten

600ml milk

4 rounded tbsp custard powder

2 tbsp caster sugar

100ml double whipping cream

200g strawberries

1tsp rose water

Icing sugar, for dusting

You will also need:

1 baking sheet, lined with baking parchment

1cm (½in) fluted piping nozzle, optional

Method

To make the buns, put the butter and 150ml water in a small pan and heat until the butter melts. Bring the mixture to the boil and quickly add the flour. Beat well off the heat to a smooth dough.
Cool for 5 mins, then add half the egg, beating well, then gradually beat in more egg to get a shiny pastry.
Set the oven to 220°C/425°F/Gas Mark 7. Spoon 8 mounds of pastry onto the baking sheet.
Bake for 30 mins. Turn the buns over on the baking sheet and bake for 5 mins, until crisp. Cool on a wire rack.
While the buns are cooking, make a thick custard with the milk, custard powder and sugar. Chill. When ready to use, beat the custard until smooth and mix in the whipped cream. Hull and chop strawberries and stir in the rose water and a little sugar, if needed, to sweeten. Cut the tops almost off the buns and spoon or pipe custard inside, then add strawberry mixture. Put lids back on and dust with icing sugar. Serve within a couple of hours.

By Woman’s Weekly

Tag: whipping cream

Candy Corn Fruit Parfaits

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Strawberry buns with custard

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