Strawberry Margarita Parfaits Recipe

Strawberry Margarita Parfaits

Prep Time 35 Minutes

Total Time 2:35 Hrs
Makes 6 serving

1/4

cup fresh lime juice

2

tablespoons orange juice

1

teaspoon unflavored gelatin

1

tablespoon tequila

1

tablespoon orange-flavored liqueur

2

teaspoons grated lime peel

1

(14-oz.) can sweetened condensed milk

1

cup whipping cream, whipped

1

quart (4 cups) fresh strawberries, sliced

1. In medium saucepan, combine lime juice and orange juice. Sprinkle gelatin over top; let stand 1 minute to soften. Heat over low heat until clear and dissolved, stirring occasionally. Cool 5 minutes.
2. Add tequila, liqueur, lime peel and condensed milk to gelatin mixture; mix well. Fold in whipped cream.
3. Rub the outside rims of your glasses with a cut lime and dip each glass lightly into a plate of sugar.
   
4. Divide one-third of the strawberries among individual 10-oz. parfait glasses. Top with half of the tequila mixture. Top with half of the remaining strawberries and all of the remaining tequila mixture. Top with remaining strawberries. Cover glasses with plastic wrap; refrigerate at least 2 hours before serving.
5. Top with an extra dollop of whipped cream sprinkled with grated lime peel. 
   

Ingredient Substitution

If you prefer a nonalcoholic dessert, use 2 tablespoons orange juice in place of the tequila and orange liqueur.

This dessert provides nutrition and great taste, thanks to 2/3 cup strawberries per parfait. Strawberries are an excellent source of vitamin C. They also contain antioxidants that can help maintain healthy cells.

Nutrition Information:

1 Serving (1/6 of Recipe)

• Calories 375
• (Calories from Fat 160),

• Total Fat 18g
• (Saturated Fat 11g,
• Cholesterol 65mg;
• Sodium 100mg;
• Total Carbohydrate 46g
• (Dietary Fiber 2g,
• Sugars 44g),
• Protein 7g;

Percent Daily Value*:

• Vitamin A 14.00%;
• Vitamin C 50.00%;
• Calcium 22.00%;
• Iron 2.00%;

Exchanges:

• 2 1/2 Starch;
• 1/2 Fruit;
• 3 1/2 Fat;

Carbohydrate Choices:

• 3 ;

*Percent Daily Values are based on a 2,000 calorie diet.

Margarita Flan Cake Recipe

Miracle Margarita Flan Cake

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 eggs
3 tablespoons Grand Marnier
1 teaspoon very finely grated orange zest
Vegetable oil cooking spray
1/2 cup cajeta (Mexican caramel sauce) or caramel ice cream topping
1 (18.25 ounce) box butter cake mix, plus ingredients called for on box
1/2 cup Sauza Gold tequila
1 teaspoon very finely grated lime zest
1 cup sweetened flaked coconut

Heat oven to 325 degrees F.

In a large bowl, whisk the sweetened condensed milk, evaporated milk, eggs, Grand Marnier and orange zest together. Set aside.

Generously spray a 12-cup Bundt pan with vegetable-oil spray. Spread the cajeta or caramel sauce in the bottom of the pan. Set aside.

Prepare the cake mix according to the package directions, substituting the 1/2 cup tequila for 1/2 cup of the required water, and adding lime zest. Fold coconut into the cake batter. Pour the batter on top of the cajeta in the pan. Gradually pour the milk mixture over the batter (the milk mixture will sink and the batter will rise).

Bake for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes. Unmold onto a serving platter. Let cool completely.

Makes 12 to 14 servings.

Per serving: Cal 366 (23% fat) Fat 9 g (5 g sat) Fiber trace Chol 58 mg Sodium 359 mg Carb 58 g Calcium 226 mg