Tricolor Gelatin Parfaits with Pineapple and Blueberry

Gelled desserts deserve to make a comeback.  Fabulous with fruit, gelatin is also good for joint health and aids digestion.  So you can celebrate naturally with lime, blueberry, and pineapple in this refreshing mini dessert.

Tricolor Parfaits with Lime, Pineapple and Blueberry | Swirls and SpiceThree Kings Day or Epiphany is celebrated this week, and hidden in one of the cups is a pistachio instead of a baby.  Make these as a healthier alternative to a King Cake.  The colors also remind me of Mardi Gras, which is coming up on February 9.

Here’s what’s in each cup:

  • Layer 1: Pineapple
  • Layer 2: Blueberry Pineapple Blend
  • Layer 3:  Coconut Lime Panna Cotta

This sweet recipe remake proves again that nature offers quite a colorful palette.  Adding odd ingredients like cottage cheese and artificial food coloring to  gelatin “salads” is something best left in the past.  Pure fruit goodness is all you need.

Tricolor Parfaits with Lime, Pineapple and Blueberry | Swirls and SpiceAre you a fan of gelatin desserts?  When I was growing up, no potluck event was complete without at least one bright green or orange Jello conglomerate on the long folding tables.  And I scooped them onto my plate and ate those technicolor “salads” unbidden.  Feel free to share your own potluck memories in the comments.  

Tricolor Parfaits with Lime, Pineapple and Blueberry | Swirls and Spice

Tricolor Gelatin Parfaits with Lime, Pineapple, and Blueberry

  • Servings: 24 mini parfaits
  • Print
  • 3 packets unflavored gelatin powderTricolor Parfaits with Lime, Pineapple and Blueberry | Swirls and Spice
  • 1 cup pineapple puree or crushed pineapple
  • 1 cup pineapple juice
  • 1 cup + 3 Tablespoons light coconut milk
  • 1/2 cup unsweetened almond milk
  • 4 Tablespoons pure honey
  • 6 Tablespoons raw sugar, honey, or equivalent sweetener, divided
  • 1/4 cup fresh or frozen blueberries
  • 2 teaspoons fresh lime juice
  • fresh lime zest, for garnish
  • pistachio nut, shelled, optional
  1. Blend together pineapple and pineapple juice.  Pour out 1 cup of fruit and juice mixture and set aside.  Pour 1 packet of gelatin over 1/2 cup cold water and let sit until gelatin is moistened.
  2. Puree remaining 1 cup pineapple mixture with blueberries.  Transfer blueberry pineapple mixture to a sauce pan.  Bring fruit to a boil and let simmer for 5 minutes.  Remove from heat and stir in gelatin to dissolve.  Transfer to a medium bowl and set aside.
  3. Into another 1/2 cup of cold water, pour the second gelatin packet and let it sit.  Next, pour the reserved yellow pineapple mixture into a clean saucepan and bring to a boil.  Simmer for 5 minutes, turn off heat, and stir in wet gelatin to dissolve.
  4. Prepare two empty egg cartons to hold shot glasses.  Pour or spoon about 2 teaspoons of the yellow pineapple gelatin into each glass and tilt the glass in the carton at about a 45 degree angle.  Carefully place the filled glasses in the refrigerator to chill for 1 hour.
  5. When the first layer of gelatin has set, pour in about 3 teaspoons of the blueberry-pineapple gelatin on top of the yellow layer.  If using a single pistachio nut in one cup, place the nut in first before pouring the second layer (aiming to conceal it from view). Tilt the glasses in the carton in the opposite direction and chill in the refrigerator for 1 hour.
  6. Meanwhile, prepare the coconut lime panna cotta.  Pour the third gelatin packet into 1/4 cup cold water.  In a small saucepan, pour the coconut milk and almond milk and bring to a simmer.  Stir in honey until dissolved.  Turn off heat and stir in moist gelatin until dissolved, followed by lime juice.  Let rest until the previous gelatin layer (blueberry-pineapple) has set.
  7. For the last layer of the parfait, spoon or pour the liquid coconut lime panna cotta onto the other layers.  Place the cups level on the counter and then transfer them to the refrigerator, keeping them level (not tilted this time).  Chill for 1 hour or until tops are set.  Garnish with green lime zest.  Cover cups with plastic wrap until ready to serve.  May be stored in the refrigerator for up to three days.

I share recipes here and at Allergy Free Wednesday.

 

 

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