Cranberry Parfaits Recipe

5 1 1
Cranberry Parfaits Recipe
Cranberry Parfaits Recipe photo by Taste of Home
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Cranberry Parfaits Recipe

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5 1 1
Publisher Photo
Cranberry sauce and raspberry gelatin give this fluffy pink parfait a sweet-tart flavor. Pretty enough for holiday company, the dessert is light and refreshing. —Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

1 cup: 174 calories, 1g fat (1g saturated fat), 5mg cholesterol, 86mg sodium, 37g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 fruit, 1/2 reduced-fat milk.

  • 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
  1. 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.
  2. 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.
Originally published as Cranberry Parfaits in Light & Tasty October/November 2003, p58

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annsway1 User ID: 1667005 56956
Reviewed Aug. 11, 2011

"This is the best if you like 'tangy' which I do. Try it, you'll want to make it often."

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