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Cranberry Angel Parfaits

“This is a light but delicious finale to any meal, and if you are concerned about sugar, just substitute a granular low-calorie sweetener. Either way, they taste delightful and look fabulous, too.” —Ruth Lee, Troy, Ontario

4 ServingsPrep: 50 min. + chilling

Ingredients

1-1/4 cups plain yogurt
3 cups fresh or frozen cranberries
3/4 cup sugar
1/2 cup plus 2 tablespoons cold water, divided
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon unflavored gelatin
3 tablespoons half-and-half cream
2 cups cubed angel food cake
1/2 cup whipped topping

Directions

Line a strainer with four layers of cheesecloth or one coffee filter;
place over a bowl. Add yogurt to strainer; fold edges of cheesecloth
over yogurt. Refrigerate for 8 hours or overnight.
In a large saucepan, combine the cranberries, sugar and 1/2 cup
water. Cook over medium heat until the berries pop, about 15
minutes. Set aside 1/3 cup berries for garnish; cover and
refrigerate until serving. Mash and strain remaining cranberry
mixture, discarding pulp; stir in cinnamon and nutmeg. Set aside.
Remove yogurt from cheesecloth and discard liquid from bowl. In a
small saucepan, sprinkle gelatin over remaining water; let stand for
1 minute. Cook over low heat, stirring until gelatin is completely

2 of 2

Cranberry Angel Parfaits (continued)

Directions (continued)

dissolved. Stir in the cream, cranberry puree and yogurt.
Place 2 tablespoons gelatin mixture in each of four parfait glasses;
top each with 1/4 cup cake cubes. Repeat layers. Top with remaining
gelatin mixture. Cover and refrigerate for at least 4 hours. Just
before serving, garnish with whipped topping and reserved berries.
Yield: 4 servings.

Nutrition Facts: 1 parfait equals 325 calories, 5 g fat (4 g saturated fat), 16 mg cholesterol, 210 mg sodium, 65 g carbohydrate, 4 g fiber, 5 g protein.