Low-fat Cherry Cheese Parfaits

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.

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 1 (16 ounce) can  red 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

1. Drain cherries, reserving liquid.
2. Combine constarch and reserved cherry liquid in a small saucepan.
3. Cook over medium heat, stirring constantly until very thick.
4. Remove from heat and add cherries.
5. Stir in 3 packets of sweetener and almond extract, then set aside.
6. Soften gelatine in cold water, then cook over low heat until dissolved.
7. In a food processor, process cottage cheese and vanilla extract until smooth.
8. Add gelatine and remaining 6 packets of sweetener.
9. Put a layer of gelatin in each of 8 parfait glasses, then add a layer of cherries.
10. Repeat layers one more time.
11. Chill at least 3 hours.
12. Each serving is one fruit exchange and 1/2 serving protein.