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Cranberry Angel Parfaits

 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


  • 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


  • 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.
Nutritional 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.