Ingredients
1 can (14 ounces) whole-berry cranberry sauce1 cup reduced-calorie reduced-sugar cranberry juice1/2 teaspoon grated orange zest1 package (.3 ounce) sugar-free raspberry gelatin1 can (12 ounces) reduced-fat evaporated milk, chilled1 teaspoon vanilla extractWhole cranberries for garnish, optional
Preparation
In a saucepan, bring the cranberry sauce, cranberry juice and orange zest 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 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.
