Blueberry Lemon Cheesecake Parfaits
|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.