CRANBERRY ANGEL PARFAITS

Cranberry Angel Parfaits image

"This 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." -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Time 50m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

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. , 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., 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., 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.

Nutrition Facts : Calories 325 calories, Fat 5g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 210mg sodium, Carbohydrate 65g carbohydrate (56g sugars, Fiber 4g fiber), Protein 5g protein.