Cranberry Parfait

Yield

6 servings

Ingredients

3 tablespoons unsalted butter
3 tablespoons granulated (white) sugar
1/2 cup graham cracker crumbs
1 (14 ounce) can low-fat sweetened condensed milk
1/2 cup cranberry sauce
1 cup cold whipping cream

Directions

Melt the butter in a skillet over medium heat. Stir in the sugar and cook until bubbling, about 1 minute. Add the graham cracker crumbs; stir until the color deepens, about 3 minutes. Turn out onto a plate to cool.

Combine the condensed milk and cranberry sauce in a mixing bowl, blend together with a hand mixer until the mixture thickens. Place the whipping cream in a separate bowl and beat with an electric mixer until firm peaks form; fold into the cranberry mixture.

Layer 1/4 cup of the cranberry mixture into each of six (8 ounce) wine goblets or glasses; top each with 1 tablespoon of the crumbs. Repeat layering. Refrigerate at least 1 hour, up to 4 hours.

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