Cranberry Angel Parfaits

Ingredients

• 1 1/4 cups plain yogurt
• 3 cups fresh cranberries or frozen cranberries
• 3/4 cup sugar or Splenda granular (sugar substitute )
• 1/2 cup cold water, 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 or light cream
• 2 cups cubed angel food cake
• 1/2 cup whipped topping

Directions

1. 1

   Line a strainer with four layers of cheesecloth and put atop a clean bowl. Add yogurt and cover with corners of cheesecloth. Refrigerate 8 hours or overnight.

2. 2

   Combine cranberries, sugar and the 1/2 cup water in a large saucepan; cook over med heat 15 minutes until berries pop. Set aside 1/3 cup berries to use as garnish later on and refrigerate. Mash and strain remaining cranberry mixture, discarding pulp. Stir in spices and set aside.

3. 3

   Remove yogurt from cheesecloth and throw away the liquid which has collected in the bowl. Sprinkle the gelatin over the 2 tbsp water in a small saucepan. and let stand for 1 minute. Cook over low heat, (if mixture boils, gelatin will not set properly) stirring until gelatin is completely dissolved. Stir in the cream, cranberry pureé and yogurt.

4. 4

   Assembling the parfaits:

5. 5

   Put 2 tbsp gelatin mixture in each of the parfait glasses and top each with 1/4 cup cake cubes. Repeat these two layers and top with remaining gelatin mixture. You should have gelatin-cake-gelatin-cake-gelatin. Cover. Refrigerate for at least 4 hours, Garnish with whipped topping and reserved berries just before serving.