Raspberry Cheesecake Parfaits
|Light ricotta cheese||1⁄4 Cup (4 tbs)|
|Nonfat process cream cheese product||1⁄4 Cup (4 tbs)|
|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.