WEEKLY HEALTHY RECIPE

Cherry-Cheese Parfaits

Recipe By : Cooking Light, Jan/Feb 1995, page 118 Serving Size: 6 Preparation Time :0:20 Categories : Desserts

1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
8 ounces reduced-fat cream cheese -- (1 tub)
12 ounces evaporated skimmed milk -- (1 can)
21 ounces cherry pie filling -- (1 can)

Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until the gelatin dissolves.

Combine sugar and next 3 ingredients in a medium bowl, and beat at medium speed of a mixer until smooth. Gradually add milk, beating at low speed until smooth. Add gelatin mixture; beat until blended. Spoon one heaping tablespoon of pie filling into each of 6 (6-ounce) stemmed glasses, and top with 1/2 cup cheese mixture. Cover and chill at least 3 hours.

Spoon one heaping tablespoon of pie filling onto each serving; reserve remaining pie filling for another use (store reserved pie filling in an air-tight container in refrigerator). Yield: 6 servings.