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Cranberry Parfaits

 Cranberry Parfaits
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.
6 ServingsPrep: 15 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • Whole cranberries for garnish, optional


  • 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 Facts: 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.