Recipe by Kendra*
I took a cooking class many, many years ago when I got my food processor. This recipe is one of the gems that I got from that class. It was initially called a pie, but didn't have a crust. So I changed the presentation and called it a parfait. Don't let the cottage cheese in the recipe scare you. I absolutely hate cottage cheese, but this is a keeper. The name shown on the recipe is Helen Thorkelson. Cook time is chilling time.
Top Review by Sugar Doll
Despite the fact that my parfaits didn't layer well and it all ended up mixed together, it tasted pretty good! I think my cherries weren't drained well enough, as I was able make a thick sauce with the juice and cornstarch but once I added all the cherries it went completely runny again. Nice flavour combination though!
- 1 (16 ounce) canred sour cherries (NOT pie filling)
- 2 teaspoons cornstarch
- 9 packets equal low calorie sweetener
- 1⁄8 teaspoon almond extract
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 2 2⁄3 cups low fat cottage cheese
- 1 teaspoon vanilla extract
Directions See How It's Made
- Drain cherries, reserving liquid.
- Combine constarch and reserved cherry liquid in a small saucepan.
- Cook over medium heat, stirring constantly until very thick.
- Remove from heat and add cherries.
- Stir in 3 packets of sweetener and almond extract, then set aside.
- Soften gelatine in cold water, then cook over low heat until dissolved.
- In a food processor, process cottage cheese and vanilla extract until smooth.
- Add gelatine and remaining 6 packets of sweetener.
- Put a layer of gelatin in each of 8 parfait glasses, then add a layer of cherries.
- Repeat layers one more time.
- Chill at least 3 hours.
- Each serving is one fruit exchange and 1/2 serving protein.