Publisher Photo
Publisher Photo
"The first time my son's fiancee tried this citrus parfait, she wanted the recipe. The next time, she wanted the leftovers," writes Deborah Greenwood of Elmer, New Jersey.
Recommended: Cannoli Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 envelopes unflavored gelatin
  • 1/2 cup orange juice
  • 1 cup fat-free milk
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 1 carton (8 ounces) reduced-fat frozen whipped topping, thawed
  • 1/2 cup chocolate graham cracker crumbs (about 12 crackers), divided

Directions

In a bowl, combine gelatin and orange juice; let stand for 5 minutes. Heat milk until boiling. Add milk to gelatin. Let stand to cool slightly. Place in a blender; cover and process for 30 seconds or until blended. Add the cream cheese, sugar, vanilla and orange peel; process until blended.
Drain oranges; reserve juice. Add pineapple and reserved juice to gelatin mixture. Process until smooth; fold in whipped topping. Set aside 2 tablespoons crumbs for topping. Place half the oranges into eight parfait glasses. Layer with half the gelatin mixture and half the remaining crumbs. Repeat gelatin and crumb layers; top with remaining oranges. Chill for 4 hours. Top with reserved crumbs. Yield: 8 servings.
Originally published as Orange Parfaits in Light & Tasty June/July 2004, p61

Nutritional Facts

1 each: 277 calories, 10g fat (7g saturated fat), 17mg cholesterol, 130mg sodium, 39g carbohydrate (0 sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 fruit.

  • 2 envelopes unflavored gelatin
  • 1/2 cup orange juice
  • 1 cup fat-free milk
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 1 carton (8 ounces) reduced-fat frozen whipped topping, thawed
  • 1/2 cup chocolate graham cracker crumbs (about 12 crackers), divided
  1. In a bowl, combine gelatin and orange juice; let stand for 5 minutes. Heat milk until boiling. Add milk to gelatin. Let stand to cool slightly. Place in a blender; cover and process for 30 seconds or until blended. Add the cream cheese, sugar, vanilla and orange peel; process until blended.
  2. Drain oranges; reserve juice. Add pineapple and reserved juice to gelatin mixture. Process until smooth; fold in whipped topping. Set aside 2 tablespoons crumbs for topping. Place half the oranges into eight parfait glasses. Layer with half the gelatin mixture and half the remaining crumbs. Repeat gelatin and crumb layers; top with remaining oranges. Chill for 4 hours. Top with reserved crumbs. Yield: 8 servings.
Originally published as Orange Parfaits in Light & Tasty June/July 2004, p61

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