Blueberry Lemon Cheesecake Parfaits Recipe
Summary
Difficulty LevelVery EasyHealth IndexAverage
Ingredients
| Lemon | 2 Carton (1l) | |
| Light cream cheese | 4 Ounce | |
| Powdered sugar | 2 Tablespoon, sifted | |
| 1 1/2 cups frozen reduced-calorie whipped topping, thawed | ||
| 1/2 cup reduced-fat graham cracker crumbs | ||
| Frozen blueberries | 1 Cup (16 tbs), thawed | |
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.
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.
Chef
