Best 8 Low Fat Jell O Parfaits Recipes

JELLO PARFAIT (STRAWBERRY)

Steps:

• Prepare a regular sized muffin tin: use 9 small balls, or wad up balls of foil (or paper) and place in the muffin tin. Place 9 clear plastic cups on top of the balls at an angle (see video at top of this page!) The small balls help to keep the cup at an angle.
• Next prepare the strawberry jell-o (both packets) according to package directions (not for quick set, but for regular set). Fill up the cups evenly with the strawberry jell-o (be careful as you pour and ensure the cups stay at an angle).
• Hull and slice the strawberries and then place a few slices of strawberries into each jell-o cup. Carefully transfer the muffin tin into the fridge and allow the strawberry jell-o to completely set up.
• When the jell-o layer is nearly set up, you can begin on the mousse.
• Place 1 and 1/2 cups Sprite in a microwave safe bowl or cup and microwave just until the mixture comes to a boil. Whisk the packet of strawberry jell-o into the Sprite.
• Transfer the mixture to a high powdered blender and add in the cream cheese. Blend until completely smooth. And in remaining 1 cup of (COLD) Sprite and blend again until smooth.
• Add in the completely thawed Cool Whip and blend just until smooth. (You can leave out about 1/2 cup for optional garnish at the end if desired).
• Pour this mixture evenly over the jell-o layers (you shouldn't use as much of this mousse as you did of the jell-o or it tends to be overpowering).
• Place in the fridge and allow to set completely.
• If desired, garnish with fresh whipped cream (or 1/2 cup extra cool whip) and garnish with fresh mint and a small strawberry.

JELL-O PARFAITS

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.

EASY MINI JELL-O PARFAIT RECIPE

Steps:

• Set aside 6 mini glass jars -- cleaned out baby food jars work great!
• Boil 1 cup of the water.
• In a medium, heat-proof bowl, pour in the boiling water. Add the package of Jell-O and whisk until completely dissolved.
• Next, add the remaining cup of cold water and stir.
• Pour some -- not all -- of the Jell-O mixture evenly among all 6 jars, filling the jar halfway, about 3 tbsp per jar.
• Set the remaining Jell-O aside at room temperature and place the jars in the fridge to chill for at least 2 hours until just set.
• When 2 hours is up, add nearly all of the Cool Whip to the Jell-O that wasn't chilled, leaving about 6 tbsp of Cool Whip aside for topping the jars.
• Pour the Jell-O mousse into the jars on top of the set Jell-O, leaving just a bit of room on the top for the remaining whipped topping to be added later.
• Place the jars back in the fridge and let set for at least 4 hours, up to overnight.
• When ready to serve, add the remaining Cool Whip to the tops of the jars by dolloping on with a spoon or using a piping bag.
• Garnish with fresh fruit if desired and serve.

LOW FAT JELL-O PARFAITS

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.

JELL-O CHOCOLATE-PEANUT BUTTER PARFAITS

Steps:

• Beat pudding mix and 2 cups milk with whisk 2 min.; set aside. Gradually add remaining milk to peanut butter in medium bowl, stirring with whisk until blended. Stir in COOL WHIP.
• Spoon half the pudding evenly into 6 parfait glasses; top with layers of peanut butter mixture and remaining pudding.
• Refrigerate 30 min.

EASY LOW-FAT JELL-O® PARFAITS

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.

ORANGE-PINEAPPLE JELL-O PARFAITS

Steps:

• Prepare gelatin as directed on package; pour into 8-inch square dish. Refrigerate 3 hours or until firm.
• Cut gelatin into 36 cubes.
• Spoon 1/3 cup pineapple into each of 6 parfait glasses; top with 1 Tbsp. COOL WHIP and 6 gelatin cubes. Garnish with remaining COOL WHIP and orange zest.

LOW-FAT CHOCOLATE-BANANA PARFAITS

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.