Using any V8 V-Fusion® juice as a base and gelatin set the mixture, plain yogurt is mixed in before pouring into parfait glasses and chilling for a delicious dessert.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|gelatin||0 1/2 cups|
|plain nonfat yogurt||1 qt.|
|vanilla nonfat yogurt||1 1/2 cups|
|assorted fresh fruit|
|1. In a large sauce pan, sprinkle gelatin over the juice and let stand 1-2 minutes. Over low heat, stirring constantle, heat mixture until gelatin is dissolved. Remove from heat and cool 10-15 minutes.
2. In a large bowl, whisk 1 qt. yogurt until smooth. Slowly whisk in 1 cup gelatin-juice mixture until smooth and tempered. Slowly whisk in remaining gelatin-juice mixture until smooth.
|3. Pour 6oz of juice-yogurt mixture into each of 24 x 8oz pargait cups or glasses and set to chill in the refrigerator. CCP: Cool to 70°F or lower within 2 hours and from 70°F to 40°F within 4 more hours.
4.To Serve: At service top each parfait with 1 tbsp. of vanilla yogurt and fresh fruit if desired.
- Variation #1: Try pouring half of the plain fruit juice-gelatin mixture into the cups/glasses, chilling and reheating the remaining gelatin mix before folding in the yogurt and pouring on top of the layer treat.
- Variation #2: Use only the fruit juice and gelatin for a non-dairy option. Don't fold yogurt into the gelatin mixture and fill cups/glasses with on the fruit juice-gelatin mixture and set.