Low Fat Jell O Parfaits Food

LOW-FAT CHOCOLATE-BANANA PARFAITS

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon half the pudding evenly into 4 dessert glasses; cover with layers of bananas and half the COOL WHIP. Top with remaining pudding and COOL WHIP.
• Refrigerate 1 hour.

EASY LOW-FAT JELL-O® PARFAITS

Steps:

• Stir 1 cup of the boiling water into each flavor gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 8- or 9-inch square pans.
• Refrigerate 4 hours or until firm. Cut gelatin in each pan into 1/2-inch cubes.
• Layer alternating gelatin flavors and 1-1/2 cups of the whipped topping in 8 dessert glasses. Garnish with remaining 1/2 cup whipped topping.

LOW FAT JELL-O PARFAITS

Steps:

• Mix both packages of jell-o with the boiling water and stir till jell-o is disolved.
• Add cold water and stir.
• Refrigerate about 4 hours or until jell-o is firm.
• Put half of the jell-o into mixing bowl and add 1 container of yogurt.
• Set mixer on a medium -low setting and blend until blended but not creamy.
• put about 2 teaspoons gramham cracker crumbs in the bottom of 6 half pint canning jars.
• Followed by about 2 tablespoons jell-o mixture.
• Follow with about 2 teaspoons graham cracker crumbs.
• Followed by about 2 tablespoons plain jell-o.
• Next 2 tablespoons of vanilla yogurt.
• Repeat layers until all ingreditents are gone.
• Wipe rims, add lids and refrigerate.
• Really I don't think the order matters.
• Just put graham crackers between each layer.

LOW CARB CANNOLI PARFAITS

Steps:

• Place the unsweetened chocolate in a heatproof bowl and melt over a saucepan of simmering water. Whisk in sugar substitute and thin with the hot water and heavy cream. Whisk to blend thoroughly. Remove from heat, spread on a plate, and place in the freezer for about 10 minutes. Cut into small chunks after chilling.
• While the chocolate is chilling, make the cannoli cream. With an electric mixer on high, whip heavy cream just until frothy, and then add sugar substitute and almond and vanilla extracts. Continue to whip on high until stiff peaks form. Be careful not to over-whip, or cream will break.
• Gently fold in the ricotta cheese and almost all of the chilled chocolate chunks, saving a few chips for garnish. Spoon cannoli cream into parfait glasses, top with remaining chocolate chips, and refrigerate for at least 1 hour before serving.

LOW-FAT STRAWBERRY PARFAIT

Steps:

• Save 4 whole strawberries for garnish, and slice the remainder.
• Set aside.
• Microwave 1 cup water until hot.
• Pour hot water over gelatine and sweetener in a small bowl, stirring until gelatine is dissolved.
• Refrigerate mixture 5-10 minutes to cool gelatine.
• Place sour cream in bowl.
• Add 1/4 of gelatine mixture and whisk until sour cream and gelatine are well-mixed and creamy.
• Slowly pour remainder of gelatine into sour cream mixture, whisking continuously to blend.
• Pour gelatine mixture into an greased 8x8-inch glass casserole.
• Refrigerate until set.
• With a sharp knife, cut into small squares.
• With a spatula, release squares from the bottom of glass dish.
• TO SERVE: In four stemmed glasses, divide ingredients, placing gelatine cubes in the bottom.
• Top with sliced strawberries, then whipped topping, ending with a whole strawberry.
• Sprinkle 1 tsp sugar over the top of each dessert.
• Place a pinch of nutmeg over top.