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Baileys Cookies and Cream Parfait: Whip Your Way into Dessert Delight

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Since party planning for our St. Patrick’s Day party, I have been staring at one drool-worthy photo on my Pinterest dessert board. If I had know how delicious Homemade Hooplah’s Baileys Cookies and Cream Parfait was, I would have made it sooner. This dessert is absolutely delightful!

The recipe includes pillowy layers of homemade Baileys whipped cream nestled between Oreo cookie crumbs and the light chocolate layers of…wait for it…even more whipped cream. If you’re like me, you’ll find yourself digging the spoon deeper into the glass to drag a bit of each layer up with each serving.

Having never made homemade whipped cream, I was frustrated when my bowl of Baileys, heavy cream, and powder sugar didn’t form “stiff peaks” after using a hand mixer for a few minutes. That’s because delicious whipped cream takes time! After seven minutes, I finally had real whipped cream. After 10 minutes I had eaten nearly all of it. Don’t judge me.

Tip: Over mixing your cream can turn your mixture into butter. Set a timer before you begin the process of mixing.

Homemade Hooplah’s recipe creator Chrisy recommends using a piping bag to add each layer to the glass to build your parfait. I also recommend doing so if you want to avoid messy layers. If you’re going for that Pinterest perfect photo, add your whipped cream to a corner-snipped Ziplock bag or buy a piping bag before preparing this recipe. While she give the option of crushing Oreo cookies inside a Ziplock bag, I crumbled the chocolate cookies in my Cuisinart. I love to watch theose blades whirl.

All the credit for this dessert goes to Homemade Hooplah, a Pinterest recipe success! What recipe is waiting for you to make it? Check out my Pinterest recipe boards to get some inspiration here.

Enjoy!

Low-Fat Sopapilla Cheesecake Bars with Honey Drizzle

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It’s the end of summer and I’m facing a major crisis. I gained weight and I’m pretty cranky about it.

Can you relate after a fun, belly-filled summer?

I try to make healthier choices when cooking at home but I often indulge while on vacation. This summer I told myself it was okay to celebrate at dinners with friends and eat cheese covered burgers and gulp red beers on the deck. Those summer recipes were so good! I have only myself to blame. Grrr.

So, I’m making a pledge to myself. I will make swaps in recipes at home using low-fat and produce driven ingredients. I just can’t give up dessert. What’s a girl to do? My goal is to use low-fat, no-fat ingredients whenever possible and cut back on my sugar intake.

My Low-Fat Sopapilla Cheesecake Bars with Honey Drizzle contain less sugar than the popular original version, include low-fat crescent rolls, and are layered with low-fat cream cheese. After allowing the baked sopapilla bars to cool, I top them with fat-free Rheddi-wip and warm honey. You’re going to devour them and feel guilt-free doing it too.

Here’s to making healthier choices!

Love this cloche in the background? It can be yours from The Vintage Rhinestone, a store I adore. (no affiliate)
Love this cloche in the background? It can be yours from The Vintage Rhinestone, a store I adore. (no affiliate)

Serves 10 large bars

Low-Fat Sopapilla Cheesecake Bars with Honey Drizzle

This low-fat version of the typically deep-fried Mexican pastry is high on flavor and shockingly delicious.

15 minPrep Time

30 minCook Time

42 minTotal Time

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Ingredients

  • Bars:
  • 2 8oz cans low-fat crescent rolls
  • 2 8oz packages softened low-fat cream cheese
  • 2/3 c. sugar
  • 2 tsp. vanilla
  • 1/3 c. melted butter
  • 1 T. cinnamon
  • 3 T. sugar
  • Topping:
  • Low-fat whipped cream
  • Honey

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray 9'x13" glass baking dish with canola oil cooking spray.
  3. Press 1 can of crescent rolls into the bottom of the baking dish. Don't leave gaps. You may need to cut the last roll in half and fill in any holes in the bottom of the pan.
  4. Bake base layer 8 minutes.
  5. While baking, combine cream cheese, sugar, and vanilla in a large bowl using a electric mixer on its low setting.
  6. Transfer mixture to the baked crescent base and spread it evenly with a spatula.
  7. Press the second can of crescent rolls on top of the cream cheese layer. Don't leave gaps.
  8. Brush top crescent layer with melted butter.
  9. Mix cinnamon and sugar in a small bowl.
  10. Sprinkle cinnamon and sugar on top of the melted butter layer.
  11. Bake 30 minutes.
  12. Allow to cool and then cut into bars.
  13. Top with non-fat whipped cream and drizzle with warm honey.
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https://onedelightfullife.com/low-fat-sopapilla-cheesecake-bars-with-honey-drizzle/

I dare you to make these bars of delicious goodness and tell me what you think after one bite. Use the comment section below to leave me a note. I promise you’ll love every bite of my baked (not fried), low-fat sopapillas.

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