Blueberry Cheesecake Parfait
- Total Time
This dessert is a snap to personalize: Swap raspberries or chopped strawberries for the blueberries and orange juice and zest for the lemon.
low fat cream cheese8 oz, softened
fat-free vanilla yogurt⅓ cup(s)
powdered sugar¼ cup(s)
skim milk¼ cup(s)
fresh lemon juice2 tsp, or to taste
lemon zest2 tsp, or to taste
fat free whipped topping1 cup(s)
salted butter1 Tbsp
graham cracker crumbs1 cup(s)
table salt1 pinch
fresh blueberries4 cup(s)
fresh mint leaves1 Tbsp
- In a large bowl, beat together cream cheese, yogurt, powdered sugar, milk, lemon juice and lemon zest; fold in whipped topping until just combined.
- Place butter in a small microwave-safe bowl; microwave until melted. Add graham cracker crumbs and salt; gently mix to combine.
- In a 2 quart trifle bowl, spoon 2 cups blueberries; top with 1 1/2 cups cream mixture, graham cracker crumbs, 2 cup remaining berries and remaining 1 1/2 cups cream mixture. Garnish with mint just before serving.
- Serving size: 1 cup