Zingy Cranberry and Lime Parfait

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“Your tastebuds will tingle. Beautifully layered. Very pretty if garnished with a bit of lime zest and a few fresh cranberries. Have a candy thermometer ready for one of the steps. There are quite a few steps, but well worth it!!”

Ingredients Nutrition


  1. Combine cranberries, 3/4 cup sugar, cranberry juice, lemon juice and lemon rind in a large pan.
  2. Cook over medium heat for 10-15 minutes, stirring frequently as it thickens.
  3. Strain mixture through a wire mesh strainer into a bowl & set aside. (Discard pulp).
  4. Combine 1/4 cup of divided sugar and cornstarch in a medium pan.
  5. Gradually stir in milk and bring to a boil.
  6. Reduce heat and cook, stirring constantly for 1 minute.
  7. Remove from heat, and stir in vanilla.
  8. Gently fold into the cranberry mixture.
  9. Cover and chill for 1 hour.
  10. Sprinkle gelatin over cold water in a small saucepan and let stand 1 minute.
  11. Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
  12. Combine cream cheese and powdered sugar in a blender, cover and process until smooth.
  13. Set aside.
  14. Beat egg whites and cream of tartar at high speed with beater until stiff peaks form.
  15. Combine remaining 1/2 cup sugar and 1/4 cup water in a small pan.
  16. Bring to a boil, cook without stirring until candy thermometer reads 238 degrees - about 7 minutes.
  17. Gradually pour sugar mixture in a thin stream over the beaten egg whites while beating at a high speed until mixture cools and sets.
  18. Gently fold egg white mixture into lime mixture.
  19. Layer 1/2 of cranberry mixture and all of the lime mixture evenly into 12 parfait glasses.
  20. Cover and chill 15 minutes.
  21. Spoon remaining cranberry mixture over the lime layer.
  22. Cover and chill 2 hours.
  23. Garnish if desired with fresh cranberries and lime zest.

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