Cranberry Angel Parfaits

Julie B's Hive's Note:

What a finale to a holiday dinner party. TOH 2009 No less than eight hours refrigeration time needed for yogurt to drain well plus 4 hours for parfaits to chill.

• Total Time: 50 mins
• Prep Time: 50 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 ¼ cups plain yogurt
• 3 cups fresh cranberries or 3 cups frozen cranberries
• ¾ cup sugar (sugar substitute ) or ¾ cup Splenda granular (sugar substitute )
• ½ cup cold water , plus
• 2 tablespoons cold water , divided
• 1⁄8; teaspoon ground cinnamon
• 1⁄8; teaspoon ground nutmeg
• 1 teaspoon unflavored gelatin
• 3 tablespoons half-and-half or 3 tablespoons light cream
• 2 cups cubed angel food cake
• ½ cup whipped topping

Directions:

1. Line a strainer with four layers of cheesecloth and put atop a clean bowl. Add yogurt and cover with corners of cheesecloth. Refrigerate 8 hours or overnight.
2. Combine cranberries, sugar and the 1/2 cup water in a large saucepan; cook over med heat 15 minutes until berries pop. Set aside 1/3 cup berries to use as garnish later on and refrigerate. Mash and strain remaining cranberry mixture, discarding pulp. Stir in spices and set aside.
3. Remove yogurt from cheesecloth and throw away the liquid which has collected in the bowl. Sprinkle the gelatin over the 2 tbsp water in a small saucepan. and let stand for 1 minute. Cook over low heat, (if mixture boils, gelatin will not set properly) stirring until gelatin is completely dissolved. Stir in the cream, cranberry pureé and yogurt.
4. Assembling the parfaits:
5. Put 2 tbsp gelatin mixture in each of the parfait glasses and top each with 1/4 cup cake cubes. Repeat these two layers and top with remaining gelatin mixture. You should have gelatin-cake-gelatin-cake-gelatin. Cover. Refrigerate for at least 4 hours, Garnish with whipped topping and reserved berries just before serving.