Cherries & cream parfaits
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Cake, angel food, prepared, | |
| Cut into 1-inch cubes (6 c) | ||
| 8¾ | ounce | Cherries, drained and coarse |
| Chopped | ||
| 1 | Gelatine, unflavored | |
| ⅓ | cup | Milk, skim, cold |
| ⅔ | cup | Milk, skim, heated to boil |
| 8 | ounces | Cottage cheese |
| ½ | cup | Sugar, brown |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Almond extract |
Directions
Equally divide cake cubes and cherries int 6 (6 oz) dessert cups; set aside.
In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cottage cheese, sugar and extracts; process at high speed until smooth, about 2 minutes. Pour over cake into cups; chill until set, about 30 minutes.