Low-fat Cherry Cheese Parfaits |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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I took a cooking class many, many years ago when I got my food processor. This recipe is one of the gems that I got from that class. It was initially called a pie, but didn't have a crust. So I changed the presentation and called it a parfait. Don't let the cottage cheese in the recipe scare you. I absolutely hate cottage cheese, but this is a keeper. The name shown on the recipe is Helen Thorkelson. Cook time is chilling time. Ingredients:
1 (16 ounce) can red sour cherries (not pie filling) |
2 teaspoons cornstarch |
9 packets equal low calorie sweetener |
1/8 teaspoon almond extract |
2 teaspoons unflavored gelatin |
2 tablespoons cold water |
2 2/3 cups low fat cottage cheese |
1 teaspoon vanilla extract |
Directions:
1. Drain cherries, reserving liquid.
2. Combine constarch and reserved cherry liquid in a small saucepan.
3. Cook over medium heat, stirring constantly until very thick.
4. Remove from heat and add cherries.
5. Stir in 3 packets of sweetener and almond extract, then set aside.
6. Soften gelatine in cold water, then cook over low heat until dissolved.
7. In a food processor, process cottage cheese and vanilla extract until smooth.
8. Add gelatine and remaining 6 packets of sweetener.
9. Put a layer of gelatin in each of 8 parfait glasses, then add a layer of cherries.
10. Repeat layers one more time.
11. Chill at least 3 hours.
12. Each serving is one fruit exchange and 1/2 serving protein.
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