Gingerbread And Cranberry Parfait

1. 1

   For the almond brittle, toast the almonds in a dry pan until golden brown then sprinkle over 2 tbsp sugar and let caramelize. Pour onto a greased baking sheet, spread out and allow to cool.

2. 2

   For the cranberry cream, remove 1 tbsp of cranberries from the sauce and set aside. Mix the remaining cranberry sauce with cottage cheese, cream cheese and the remaining sugar.

3. 3

   Fill 4 glasses with alternating layers of gingerbread crumbles and cranberry cream. Top with broken pieces of the almond brittle and reserved cranberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.