Blueberry cheesecake parfait
8
Points®
Total time: 21 min • Prep: 20 min • Cook: 1 min • Serves: 8 • Difficulty: Easy
Yes, you can eat your cheesecake and have a parfait too! No deprivation here. You get all the creamy cheesecake lusciousness with that distinctive tang, plenty of graham cracker yumminess, and loads of blueberry juiciness bite after bite in this cheesecake-in-a-glass trifle. This is one dessert that is a cinch to personalize: Swap raspberries or chopped strawberries for the blueberries and orange juice and zest for the lemon. Try gingersnap or vanilla wafer crumbs for the graham cracker crumbs if you want to play pastry chef.
Ingredients
Low fat cream cheese
8 oz, softened
Fat free vanilla yogurt
⅓ cup(s)
Powdered sugar (confectioner's)
¼ cup(s)
Skim nonfat milk (Vitamins A and D added)
¼ cup(s)
Fresh lemon juice
2 tsp, or to taste
Lemon zest
2 tsp, or to taste
Fat free whipped topping
1 cup(s)
Salted butter
1 Tbsp
Graham cracker crumbs
1 cup(s)
Table salt
1 pinch(es)
Blueberries
4 cup(s)
Fresh mint leaves
1 Tbsp
Instructions
1
In a large bowl, beat together cream cheese, yogurt, powdered sugar, milk, lemon juice and lemon zest; fold in whipped topping until just combined.
2
Place butter in a small microwave-safe bowl; microwave until melted. Add graham cracker crumbs and salt; gently mix to combine.
3
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.
4
Serving size: 1 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.