Low-fat Cherry Cheese Parfaits

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“I took a cooking class many, many years ago when I got my food processor. This recipe is one of the gems that I got from that class. It was initially called a pie, but didn't have a crust. So I changed the presentation and called it a parfait. Don't let the cottage cheese in the recipe scare you. I absolutely hate cottage cheese, but this is a keeper. The name shown on the recipe is Helen Thorkelson. Cook time is chilling time.”
3hrs 30mins

Ingredients Nutrition


  1. Drain cherries, reserving liquid.
  2. Combine constarch and reserved cherry liquid in a small saucepan.
  3. Cook over medium heat, stirring constantly until very thick.
  4. Remove from heat and add cherries.
  5. Stir in 3 packets of sweetener and almond extract, then set aside.
  6. Soften gelatine in cold water, then cook over low heat until dissolved.
  7. In a food processor, process cottage cheese and vanilla extract until smooth.
  8. Add gelatine and remaining 6 packets of sweetener.
  9. Put a layer of gelatin in each of 8 parfait glasses, then add a layer of cherries.
  10. Repeat layers one more time.
  11. Chill at least 3 hours.
  12. Each serving is one fruit exchange and 1/2 serving protein.

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