Cranberry sauce and raspberry gelatin give this fluffy pink parfait from our Test Kitchen a sweet-tart flavor. Pretty enough for holiday company, the dessert is light and refreshing.
INGREDIENTS
* 1 can (16 ounces) whole-berry cranberry sauce * 1 cup reduced-calories cranberry juice * 1/2 teaspoon grated orange peel * 1 package (.3 ounces) sugar-free raspberry gelatin * 1 can (12 ounces) reduced-fat evaporated milk, chilled * 1 teaspoon vanilla extract * Whole cranberries for garnish, optional
SERVINGS 6 CATEGORY Low Fat METHOD Chill PREP 15 min. TOTAL 15 min.
DIRECTIONS
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 mixing 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.
NUTRITIONAL INFO
Nutritional Analysis: 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.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
