2004 Cranberry Parfaits

By boandozzy

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.

Originally published as Cranberry Parfaits in Light & Tasty October/November 2003, p58

Ingredients

• 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 vanilla extract
• Whole cranberries for garnish, optional

Details

Servings 6
Preparation time 15mins
Adapted from tasteofhome.com

Preparation

Step 1

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.