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
Total TimePrep: 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 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.
Nutrition Facts1 each: 325 calories, 5g fat (4g saturated fat), 16mg cholesterol, 210mg sodium, 65g carbohydrate (56g sugars, 4g fiber), 5g protein.
Originally published as Cranberry Angel Food Parfaits in Taste of Home December/January 2009