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.
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