Dip Recipes: Lemonade Cheesecake Parfaits

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My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer. For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest. —Teena Petrus, Johnstown, Pennsylvania

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[X] Lemonade Cheesecake Parfaits Recipe Prep: 40 min. + chilling Yield: 6 Servings 35 5 40 Ingredients 2 whole graham crackers, crushed1 cup half-and-half cream1-3/4 cups sugar, divided2 tablespoons lemon juice, divided2 envelopes unflavored gelatin1 package (8 ounces) Philadelphia® Cream Cheese, softened[x]Perfect Any Time of DayFrom breakfast to snacks, dinners and desserts, Philadelphia® Cream Cheese helps you make the most of your meals.

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3 teaspoons grated lemon peel, divided1 teaspoon vanilla extract1-1/4 cups cold water1 tablespoon grenadine syrupDash salt Directions Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved. In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon peel and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm. In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm. Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel. Yield: 6 parfaits.

Nutritional Facts 1 parfait equals 449 calories, 18 g fat (11 g saturated fat), 62 mg cholesterol, 193 mg sodium, 67 g carbohydrate, trace fiber, 7 g protein.

Originally published as Lemonade Cheesecake Parfaits in Taste of Home February/March 2011, p35

Gelatin Parfaits

Here's a fun twist on layered gelatin served in parfait glasses: Pour the first layer into the glasses, then tilt the glasses in the refrigerator while the gelatin sets. To do this, carefully lean the glasses against the side of the fridge and support the bases with a rolled towel. Once the first layer is firm, add the next layer and stand the glasses upright while it sets. This is an easy way to make your parfaits look impressive. —Mrs. Saburo Aburano, Ann Arbor, Michigan

Sweet White WineEnjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemonade Cheesecake Parfaits

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Reviewed on Apr. 20, 2013 by nwalker52

If you want the pomegranate flavor, why not try substituting 1/4 cup of pomegranate juice for 1/4 cup of the water for the middle layer? You would get the essence of the pom at least.

Reviewed on Apr. 20, 2013 by tinarm

Looks fancy and delicious, can't wait to try!

Reviewed on Apr. 20, 2013 by dihiggins

This is just the perfect recipe for a light and summery dessert! I loved it!

Reviewed on Aug. 14, 2012 by flowernerenergize

The flavor of this recipe is great, and it's nice in cups because otherwise it would be too rich. I made a red simple syrup to substitute for the grenadine; might have been nice to have the pomegranate flavor as the recipe intended. The top foamy layer is astounding! Very, very nice recipe.

Reviewed on Jun. 10, 2011 by LaDawn Marie

Really good and beautiful but way too sweet. Cut back on the suger by at least a fourth. Also when it says to "heat up gelatin and sugar" really heat it up so it does dissolve. Mine didn't totally dissolve but good anyway.

Reviewed on Apr. 09, 2011 by BirdWatchinFool

This looks like a really good recipe.

Reviewed on Apr. 08, 2011 by ctmom05

I haven't made this, but it sure looks appealing to me.

Beth, you may want to take a peek at the Knox site; they're the gelatin folks: http://www.knoxgelatine.com/basics.htm

You may be right - it could be the amount of wate that needs to be adjusted.

Reviewed on Feb. 03, 2011 by beth.mahoney

I had trouble getting my second layer of gelatin to set up. Any suggestions? Is there two much water in the second layer? Or should there be two packets of the gelatin in the second layer? The taste was there though!

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