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Blueberry Lemon Cheesecake Parfaits

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Ingredients
  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)
Directions

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
Cuisine: 
American
Course: 
Breakfast
Method: 
Stir Fried
Ingredient: 
Lemon

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