It’s the season for festivities, so why not celebrate with these adorable mini parfaits filled with delicious cranberry salad!
Ingredients:
- cranberry salad ingredient:
- * 1 can crushed pineapple (20 oz), drained with liquid reserved
- * 1 package cherry flavoured gelatin (3 oz)
- * 1 package raspberry flavoured gelatin (3 oz)
- * 1 cup cold water
- * 1 can whole cranberry sauce (about 16 oz)
- * 1 can jellied cranberry sauce (about 16 oz)
- * 1 apple (i used braeburn), peeled, cored and chopped
- * 1/4 cup chopped pecan
- * 1/4 cup chopped walnut
- * parfait topping ingredient:
- * 1/4 cup plain yogurt
- * 2 oz cream cheese, softened
- * 2.5 tablespoon sugar
- * 1/4 teaspoon vanilla extract
- * orange peel, for garnish
- * crushed pecan, for garnish
Instructions:
- Begin by draining the pineapple and reserving the juice. Measure the reserved juice, adding water if needed to reach one cup of liquid, and bring to a boil in a saucepan.
- Add the drained crushed pineapple to a bowl along with the diced apple, cranberry sauce and nuts.
- Once the pineapple juice and water mixture comes to a boil, add the packets of flavored gelatin and mix well until dissolved. Remove from heat and add one cup of cold water.
- Wait until mixture has cooled completely, then stir into the bowl with the fruit and nuts.
- Carefully scoop out the mixture using a measuring cup or ladle and pour into parfait glasses. Alternately, you can place it all in one dish to serve instead.
- Refrigerate for about 2-3 hours, until mixture has gelled completely.
- When ready to serve combine the yogurt, cream cheese, sugar and vanilla extract and whip until smooth and slightly thickened.
- Add a spoonful or two of the topping and garnish with an orange peel and crushed pecans.
- Enjoy!
