Cherry-Cheese Parfaits

Recipe Ingredients

1		Unflavored gelatin
1/4 cup	59ml	Cold water
1/3 cup	65g / 2.3oz	Sugar
1 tablespoon	15ml	Fresh lemon juice
2 teaspoons	10ml	Vanilla extract
8 oz	227g	Reduced-fat cream cheese - (1 tub)
12 oz	340g	Evaporated skimmed milk - (1 can)
21 oz	596g	Cherry pie filling - (1 can)

Recipe Instructions

Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until the gelatin dissolves.

Combine sugar and next 3 ingredients in a medium bowl, and beat at medium speed of a mixer until smooth. Gradually add milk, beating at low speed until smooth. Add gelatin mixture; beat until blended.

Spoon one heaping tablespoon of pie filling into each of 6 (6-ounce) stemmed glasses, and top with 1/2 cup cheese mixture. Cover and chill at least 3 hours.

Spoon one heaping tablespoon of pie filling onto each serving; reserve remaining pie filling for another use (store reserved pie filling in an air-tight container in refrigerator).

Yield: 6 servings.

Source:
Cooking Light, Jan/Feb 1995, page 118

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.