So easy it’s ridiculous…but looks like you’re talented!

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LAYERED DESSERT PARFAIT

Seriously…nothin’ to it!  The hardest part is waiting for it to set…and then waiting for it to set…and finally waiting for it to set.  That’s it!

I used berry/cherry flavors in this, but any gelatin combo is wonderful.  If you can’t find fresh raspberries, do the mandarin oranges and citrus flavored gelatin.  Go crazy and top with any complimentary fruit, nuts, chocolate curls, crushed candy bars – whatever.

Bring out your prettiest glasses and impress your guests.

And, yes…the name is redundant…I know a parfait IS layered…I just couldn’t think of a better name.

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Three .3-ounce packages (the small ones) sugar free Jell-O, any flavor or mixed
One 8-ounce package fat-free cream cheese, softened
1/2 cup heavy whipping cream
3 tablespoons Splenda
1 teaspoon vanilla
Assorted berries

.

Make one package of Jell-O according to package directions and divide among 6 glasses.  (You can make this as a whole dessert, also…pour into a large glass bowl or long rectangular baking dish.)  Place in refrigerator and chill until completely set.

In a blender container or food processor bowl combine the second package of Jell-O with 1 cup boiling water and the softened cream cheese.  Hold down the lid and blend or process until smooth.  DO NOT ADD THE COLD WATER.  Carefully pour the cheese mixture over the set layer of Jell-O in the glasses or large bowl.  Return to refrigerator and chill until completely set.

Make the remaining package of Jell-O according to directions on the box.  Carefully pour over the set cream cheese layer.  Return to refrigerator and chill until completely set.

In a medium bowl combine the whipping cream, Splenda, and vanilla.  Beat until soft peaks form.  Spread over completely set top layer of Jell-O.  Garnish with fresh berries or other fruits.  Makes 6 servings.

Per Serving: 107 Cal; 6 g Protein; 6 g Tot Fat; 1 g Fiber; 1 g Sugar; 224 mg Sodium

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17 Comments Add yours

  1. CaSaundra says:

    How fun!! Fancy looking food is always more fun to eat 🙂

  2. breadetbutter says:

    This looks beautiful!

  3. rita in mi says:

    This looks so elegant, love it! Definitely will be trying this soon.

  4. melaska says:

    Pretty as a picture! Can you use yogurt cheese in place of the cream cheese? I finally got my Yogourmet so will be making it soon. I am passing along your blog to all my family & friends! You take such great pics!

  5. Natalie says:

    Looks great and reminds me of this dessert I used to make when I worked at this restaurant that was very similiar except everything was strawberry flavored. I think I called it ‘Strawberry Fields Forever’.

    This is perfect for Holiday dinner and cocktail parties!

  6. KristinL says:

    How do you figure this is 107 calories? According to my info, 1 cup of whipping cream and 8 oz low fat cream cheese divided by 6 serviings is 235 calories. That’s before any additional toppings. Pretty dessert though. And lovely photography.

    1. Linda says:

      I’m so sorry about that…It should have read FAT FREE cream cheese.

      I use mostly the reduced fat (especially in cheesecakes, where I haven’t had too much luck with fat free…just doesn’t give as nice a product), but use fat free in things like this.

      Must have been a knee-jerk reaction to write down reduced!

      So…I changed the recipe to the FF. Thus the stats stand!

      Thanks for the heads up.

      (I use the AccuChef program for all my nutritional stats.)

  7. stephchows says:

    it sure does look pretty 🙂

  8. KristinL says:

    I come up with 173 calories when I switch to fat free cream cheese. If I switch to 1 cup whipped cream (not 1 cup whipping cream) I get 105 calories. Since cream about doubles when you whip it, you could change the recipe to 1/2 cup whipping cream (which would give you 1 cup whipped or slightly over 2 tbsp. per serving) and achieve the 105 calories. Sorry to harp on this. My job used to be to help people learn to eat. I was always so amazed at the simple things that sabotaged them. Congratulations on your weight loss success btw. You look fabulous!!!!

  9. Linda says:

    Okay…I see what happened. In Accufchef there is whipping cream and HEAVY whipping cream. With a difference of almost 400 calories PER CUP. Which still doesn’t seem right.

    I’m going to have to change the setting on my auto links…because I was auto linking it to whipping cream.

    Thank you for your “harping” on this. It’s important when folks are counting. ME included. akkkk

  10. Vicky says:

    I bet this would be great with rum in it. I saw a similar dessert meant for tailgating. It had rum in it. Actually maybe jello was the only similarity. Doesn’t mean you can’t put rum in it. 😀

  11. Cheryl says:

    This looks delish! I love how pretty it is as well

  12. Kierie says:

    Could you make this with a hand blender?

    1. Linda says:

      You can. Start slow…add a little bit of the jello liquid to the cream cheese and mix…keep adding in batches for a super smooth ending result!

  13. Krys says:

    I made this for Easter (or Zombie Jesus Day if you ask my son)… in citrus flavors for the holiday. It was a smash hit. I used Lemon (bottom), Lime (middle) and Orange (top). Since I could not find Jell-o brand lemon, I used (chain store brand). Is it just me, or is there really a quality difference between the two? The (chain store brand) brand seemed not good to me. I’d love to say not as good… but it really just wasn’t good at all.

    Oh… and the splenda whipping cream… I can’t go back to cool whip. I’m spoiled. The home made is way too tasty.

    I didn’t put in the store, as I don’t know if I’m allowed.

  14. jeff says:

    OMG its soo cool

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