Cherry-Cheese Parfaits

Cooking Light
6 servings


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1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1 (8-ounce) tub reduced-fat cream cheese
1 (12-ounce) can evaporated skimmed milk
1 (21-ounce) can cherry pie filling


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).

Created date

June 2004

Nutritional Information

Calories 254
Caloriesfromfat 23 %
Fat 6.6 g
Satfat 3.9 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 9.6 g
Carbohydrate 40 g
Fiber 0.0 g
Cholesterol 24 mg
Iron 0.2 mg
Sodium 280 mg
Calcium 225 mg