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The countdown is on, just a few more days of 2013 left. Where did the time go? New Years Eve isn’t a big holiday for us. We tend to lay low, cook a nice dinner at home and hope to stay awake until mid night to see the ball drop. Sometime we make it and sometimes we don’t. Exciting stuff I tell you.
The calories can add up fast on New Years Eve. It’s hard for me to resist bite-sized appetizers as I sip on champagne. This year, I am going to make a few small appetizers for us to enjoy at home. By the time we make it to dessert, I am sure I have over consumed my calories for the day. So I decided that I needed a lightened up dessert we can enjoy on New Years Eve.
This Skinny Champagne Parfait is inspired from a Weight Watchers cake recipe that uses a box of cake mix and a diet soda. I have been making varieties of these cakes for years and it’s one of the best cakes I have had. They are always super moist and surprising full of flavor. So the cake for these parfaits uses only a box of vanilla cake mix and some champagne. I added a little vanilla bean extract and some orange zest for added flavor. It doesn’t rise like you typical cake, but by eliminating the eggs and oil- you are saving calories from the fat.
The berries are soaked in champagne for added flare. I did the same thing on my Mimosa French Toast, and I just love the added juices from the champagne. I did add a little bit of champagne syrup to each parfait, but used it sparingly. You can eliminate this to save additional calories. Each parfait is topped with a dollop of fresh whipped cream- which can also be substituted for some store bought light whipped cream. I love the individual parfaits cups because it helps me control my portions. I need to not be eating a huge piece of cake. This recipe makes enough for twelve small parfaits- I used 5oz glasses.
For the berries
- 2 C Mixed berries
- 1/2 C Champagne
For the cake
- 1 Box Vanilla cake mix
- 1 1/2 C Champagne
- 1 tsp Vanilla bean paste (or vanilla extract)
- Zest from one large orange
For the syrup
- 1/4 C Butter, melted
- 2 tbsp Water
- 1/2 C Sugar
- 1/4 C Champagne
- 1 tbsp Orange juice
For the whipped cream (optional)
- 1 C Heavy whipping cream
- 2 tbsp Powdered sugar
- Prepare the berries by soaking them in Champagne for about 30 minutes. Combine fruit and champagne in a deep dish and set aside.
- Preheat oven to 350°F.
- In a medium sized bowl, combine cake mix, champagne, vanilla bean paste and orange zest. Mix on medium speed until well combined.
- Pour batter in a 9×13” pan and bake for 17-20 minutes. I baked mine for 18 minutes. To check the cake for doneness, insert a tooth pick into the middle of the cake. If the toothpick comes out clean, the cake is done. Allow to cool completely.
- Once the cake has cooled, prepared the syrup. Melt butter in saucepan over medium-high heat. Add water and sugar and whisk to combine. Boil on medium high for 5 minutes until bubbling and thick, stir occasionally to prevent from burning.
- Remove the syrup from heat and stir in champagne and orange juice. You can use the champagne that the berries are soaking in!
- Prepare the whipped cream by combining heavy whipping cream and powdered sugar in your mixing bowl. Beat on high speed until stiff peaks form, about 3-4 minutes. Set whipped cream in the fridge until ready.
- To assemble the parfaits, drain the champagne from the berries. Spoon 2 tablespoons of cake mix into the bottom of the jar. Next add a few berries. Drizzle with 2 teaspoons of the champagne syrup. Add another layer of cake followed with another few berries. Drizzle a second time with the syrup and top with a dollop of whipped cream.
- To lighten up their recipe further, use a light whipped cream instead of homemade. You can further omit the champagne syrup and the cake and berries are good on their own to!
More champagne recipes for you: