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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
2 envelopes unflavored gelatin |
1/2 cup orange juice |
1 cup fat-free milk |
1 package (8 ounces) reduced-fat cream cheese, cubed |
1/3 cup sugar |
1 teaspoon vanilla extract |
1/2 teaspoon grated orange peel |
1 can (11 ounces) mandarin oranges |
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 3 whole crackers), divided |
Directions:
1. In a small bowl, combine gelatin and orange juice; let stand for 5 minutes. Heat milk until boiling; add to gelatin. Cool slightly. Transfer to 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, reserving juice; set oranges aside. Add pineapple and reserved juice to gelatin mixture; process until smooth. Fold in whipped topping.
3. Place half of the oranges in eight parfait glasses. Layer with half of the gelatin mixture and 3 tablespoons of cracker crumbs. Repeat layers of gelatin and crumbs; top with remaining oranges. Chill for 4 hours. Sprinkle with remaining crumbs. Yield: 8 servings.
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