Low Fat Jell O Parfaits Recipes

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.

Steps:

• Stir 1 cup of the boiling water into each flavor gelatin in separate bowls at least 2 min. until completely dissolved. Stir 1 cup of the cold water into each bowl. Pour into separate 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 whipped topping in 8 dessert glasses.

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.

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.

Steps:

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

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.