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“My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer. For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest.”—Teena Petrus, Johnstown, Pennsylvania
Nutritional Facts 1 parfait equals 449 calories, 18 g fat (11 g saturated fat), 62 mg cholesterol, 193 mg sodium, 67 g carbohydrate, trace fiber, 7 g protein.
Originally published as Lemonade Cheesecake Parfaits in Taste of Home February/March 2011, p35
Gelatin ParfaitsHere'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
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
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Reviewed on Jun. 10, 2011 by LaDawn Marie
Really good and beautiful but way too sweet. Cut back on the suger by at least a fourth. Also when it says to "heat up gelatin and sugar" really heat it up so it does dissolve. Mine didn't totally dissolve but good anyway.
Reviewed on Apr. 09, 2011 by BirdWatchinFool
This looks like a really good recipe.
Reviewed on Apr. 08, 2011 by ctmom05
I haven't made this, but it sure looks appealing to me.Beth, you may want to take a peek at the Knox site; they're the gelatin folks: http://www.knoxgelatine.com/basics.htmYou may be right - it could be the amount of wate that needs to be adjusted.
I haven't made this, but it sure looks appealing to me.
Beth, you may want to take a peek at the Knox site; they're the gelatin folks: http://www.knoxgelatine.com/basics.htm
You may be right - it could be the amount of wate that needs to be adjusted.
Reviewed on Feb. 03, 2011 by beth.mahoney
I had trouble getting my second layer of gelatin to set up. Any suggestions? Is there two much water in the second layer? Or should there be two packets of the gelatin in the second layer? The taste was there though!
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