Cranberry Parfaits Recipe

Cranberry Parfaits Recipe photo by Taste of Home

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Cranberry sauce and raspberry gelatin give this fluffy pink parfait from our Test Kitchen a sweet-tart flavor. Pretty enough for holiday company, the dessert is light and refreshing.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Cranberry Parfaits Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

1 can (14 ounces) whole-berry cranberry sauce
1 cup reduced-calorie reduced-sugar cranberry juice
1/2 teaspoon grated orange peel
1 package (.3 ounce) sugar-free raspberry gelatin
1 can (12 ounces) reduced-fat evaporated milk, chilled
1 teaspoon vanilla extract
Whole cranberries for garnish, optional

Directions

In a saucepan, bring the cranberry sauce, cranberry juice and orange peel to a boil; cook and stir until cranberry sauce is melted. Stir in gelatin until dissolved. Refrigerate until mixture is the consistency of egg whites, stirring occasionally.
Place a bowl, with mixer beaters in freezer. Chill until very cold. Add milk and vanilla to bowl; beat until soft peaks form. Fold into gelatin mixture. Spoon into parfait glasses. Chill 1-2 hours or until set. Garnish if desired. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 174 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 86 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 fruit, 1/2 reduced-fat milk.

Originally published as Cranberry Parfaits in Light & Tasty October/November 2003, p58

Gelatin Parfaits

Here's a fun twist on layered gelatin served in parfait glasses: Pour the first layer into the glasses, then tilt the glasses in the refrigerator while the gelatin sets. To do this, carefully lean the glasses against the side of the fridge and support the bases with a rolled towel. Once the first layer is firm, add the next layer and stand the glasses upright while it sets. This is an easy way to make your parfaits look impressive. —Mrs. Saburo Aburano, Ann Arbor, Michigan