Cranberry Parfaits

I found a recipe for lime parfaits online. This recipe has gotten me a lot of praise. I was racking my brain for a Thanksgiving dessert and tried several different ways to create a variation of the lime parfait. I tried pomegranate and cranberry juice first, both 100%. They were too wet. So, I had a light in my head go off and thought I should try cranberry sauce instead. It worked so well! I even added it to the real whipped cream I whipped up and it was delicious.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 581 Calories

Ingredients

• ½ cup graham cracker crumbs
• 3 tablespoons unsalted butter
• 3 tablespoons sugar
• ½ cup cranberry sauce
• 1 cup cold whipping cream
• 1 (14 ounce) can low-fat sweetened condensed milk

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.