Patriotic Parfaits

Patriotic Parfaits
Makes 6
Prep 30 m
Cook 15 m
Stand 6 m
Chill 180 m
Chill , then overnight



  1. 1 of 4 Mash raspberries in a medium saucepan. Add 1 cup sugar and bring to a simmer over medium heat. Cook 7 minutes and strain through a fine-mesh sieve into a medium bowl. Discard solids.
  2. 2 of 4 Sprinkle 1 envelope gelatin over 1/2 cup cold water in a small bowl and let stand 3 minutes to soften. Stir into raspberry sauce until gelatin is dissolved. Spoon half the mixture into six 6-ounce glasses (2 1/2 to 3 tbsp per glass) and refrigerate 1 hour. Keep remaining raspberry mixture at room temperature. Meanwhile, make the white layer: Place milk, half-and-half and 1/4 cup sugar in a medium saucepan. Heat until steaming (just before mixture comes to a simmer), about 8 minutes, stirring frequently to prevent scorching. Remove from heat and stir in vanilla. Sprinkle 1 envelope gelatin over 1/4 cup cold water and let stand 3 minutes to soften. Stir into milk mixture until gelatin is dissolved. Keep at room temperature.
  3. 3 of 4 Remove glasses from refrigerator after 1 hour. Stir milk mixture to blend and spoon 3 tbsp into each glass. Refrigerate 1 hour. Top milk layer in each glass with 2 1/2 to 3 tbsp raspberry mixture, using all remaining mixture. Refrigerate 1 hour. Top with final layer of milk mixture, 3 tbsp per glass. Refrigerate parfaits overnight.
  4. 4 of 4 Just before serving, top each parfait with 1/4 cup blueberries.
Nutrition Information for Patriotic Parfaits
Servings Per Recipe: 6
Per Serving: 6 g Fat, total, 61 g carb., 53 g sugar, 306 kcal cal., 6 g fiber, 5 g pro.