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Raspberry Cheesecake Parfaits

Party.Freak's picture
  Light ricotta cheese 1⁄4 Cup (4 tbs)
  Nonfat process cream cheese product 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Fresh raspberries 1 Cup (16 tbs)
  No sugar added all fruit seedless raspberry spread 2 Tablespoon, melted
  Vanilla wafer cookie crumbs 6 Tablespoon (1/4 Cup + 2 Tablespoons)
  Thawed low calorie frozen whipped topping 2 Tablespoon

Position knife blade in food processor bowl; add first 3 ingredients.
Process until smooth, scraping sides of processor bowl once; set aside.
Combine raspberries and raspberry spread; stir gently.
Spoon 1/4 raspberry mixture into each of 2 (8 ounce) parfait glasses; top each with 2 tablespoons Ricotta mixture.
Sprinkle 3 tablespoons cookie crumbs over Ricotta mixture; top each with 2 tablespoons Ricotta mixture.
Spoon 1/4 cup raspberry mixture over Ricotta mixture; top each with 1 tablespoon whipped topping.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 803 Calories from Fat 282

% Daily Value*

Total Fat 32 g49.7%

Saturated Fat 10.6 g53%

Trans Fat 10.2 g

Cholesterol 14.5 mg4.8%

Sodium 161.1 mg6.7%

Total Carbohydrates 122 g40.6%

Dietary Fiber 9.8 g39.3%

Sugars 87.2 g

Protein 10 g20.5%

Vitamin A 3.3% Vitamin C 66%

Calcium 15.2% Iron 11.8%

*Based on a 2000 Calorie diet

Raspberry Cheesecake Parfaits Recipe