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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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âThis 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.â âRuth Lee, Troy, Ontario Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 4 servings.
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