1 cup reduced-calorie reduced-sugar cranberry juice
1/2 teaspoon grated orange zest
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
In a saucepan, bring the cranberry sauce, cranberry juice and orange zest 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.