Recipe: Cherry-Cheese Parfaits (using cherry pie filling)

CHERRY-CHEESE PARFAITS

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

Sprinkle gelatin over 1/4 cup cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until the gelatin dissolves.

Combine cream cheese, sugar, lemon juice and vanilla in a medium bowl, and beat at medium speed of a mixer until smooth.

Gradually add evaporated 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.

TO SERVE:
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).

Makes 6 servings
Source: Cooking Light magazine, January/February 1995