Prep Time: 50 mins + chilling

Ingredients:

1 1/4 cups plain yoghurt

3 cups fresh or frozen cranberries

3/4 cup sugar

1/2 cup + 2 tbsp cold water, divided

1/8 tsp ground nutmeg

1 tsp unflavored gelatin

3 tbsp half-and-half cream

2 cups cubed angel food cake

1/2 cup whipped cream topping

Instructions:

  1. Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Add yoghurt to strainer, fold edges of cheesecloth over yoghurt. Refrigerate 8 hrs or overnight.
  2. In a large saucepan, combine the cranberries, sugar and 1/2 cup water. Cook over medium heat until the berries pop, about 15 mins. Set aside 1/3 cup berries for garnish; cover and refrigerate until serving. Mash and strain remaining cranberry mixture, discarding pulp; stir in cinnamon and nutmeg. Set aside.
  3. Remove yogurt from cheesecloth and discard liquid from bowl. In a small saucepan, sprinkle gelatin over remaining water; let stand for 1 min. Cook over low heat, stirring until gelatin is completely dissolved. Stir in the cream, cranberry puree and yoghurt.
  4. Place 2 tbsp gelatin mixture in each of four parfait glasses; top each with 1/4 cup cake cubes. Repeat layers. Top with remaining gelatin mixture. Cover and refrigerate for at least 4 hrs. Just before serving, garnish with whipped topping and reserved berries.