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Blueberry Lemon Cheesecake Parfaits

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  Lemon low fat yogurt 16 Ounce (2 Cartons, 8 Ounce Each)
  Light cream cheese 4 Ounce (Tub Style, About 1/2 Cup)
  Sifted powdered sugar 2 Tablespoon
  Frozen reduced calorie whipped topping 1 1⁄2 Cup (24 tbs), thawed
  Reduced fat graham cracker crumbs 1⁄2 Cup (8 tbs)
  Blueberries 1 Cup (16 tbs), thawed (Fresh Or Frozen)

1. Put spoonfuls of yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape yogurt from paper towels into a bowl using a rubber spatula. Add cream cheese and powdered sugar to yogurt, stirring with a whisk until smooth. Fold in whipped topping.
2. Spoon 1/4 cup yogurt mixture into each of 6 (4-ounce) parfait glasses. Sprinkle each with 1 tablespoon graham cracker crumbs. Spoon blueberries evenly into each glass. Top each with 1/4 cup yogurt mixture and 1 teaspoon crumbs. Serve immediately, or cover and chill until ready to serve.

Recipe Summary

Difficulty Level: 
Very Easy
Stir Fried

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1058 Calories from Fat 240

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 18.8 g94.2%

Trans Fat 0 g

Cholesterol 43.2 mg14.4%

Sodium 1483.9 mg61.8%

Total Carbohydrates 156 g52.1%

Dietary Fiber 6.1 g24.5%

Sugars 120.5 g

Protein 49 g97.7%

Vitamin A 9.2% Vitamin C 30%

Calcium 132.2% Iron 6.2%

*Based on a 2000 Calorie diet


Blueberry Lemon Cheesecake Parfaits Recipe