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Cranberry Parfaits

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings


  • 1 can (14 ounces) whole-berry cranberry sauce
  • 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.
Nutrition 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.

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