Cranberry Parfaits recipe

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Ingredients

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

Nutrition Info

580.5 calories
carbohydrate: 75.5 g
cholesterol: 81.3 mg
fat: 24.7 g
fiber: 0.4 g
protein: 8.4 g
saturatedFat: 15.2 g
servingSize: -
sodium: 158.5 mg
sugar: 71 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

6 parfaits

Recipe Note

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.

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