In the world of easy desserts that totally impress your dinner guests, this rates as our Numero Uno.
Here is the scoop: It is pretty, looks elegant in the glass, tastes like cheesecake, takes everyday ingredients from the ‘fridge and pantry, AND if you have any leftovers (don’t count on that…), it can probably be counted as a breakfast food… 🙂
Once again, this is a long time favorite from a Cooking Light cookbook. On the actual page in our cookbook, there are crunchy items that we are sure have to do with ingredients being dripped on the page….raspberry preserves that went awry, only to land on the page….and crushed crumbs that are now perpetually stuck as one with the recipe. I am guessing that all of this makes it so much easier to find the correct page when we need it…just look for the crunchy items that are acting as bookmarks!
Raspberry Cheesecake Parfaits
- 1/4 c. Lite / Lowfat Ricotta Cheese
- 1/4 c. Nonfat Cream Cheese (we use the soft kind in the tub)
- 2 Tbls. Sugar
- 2 Tbls. Seedless Raspberry Spread, melted
- 1 c. Fresh Raspberries
- 1/4 c. plus 2 Tbls. Vanilla Wafer Cookie Crumbs (about 10 cookies) *** (Try to find the organic / healthy ones from Whole Foods or Natural Foods store…better taste…less sugar and “mystery” ingredients that you can’t even pronounce….)
- Optional: whipped topping as the topper
1. Add first 3 ingredients to the food processor, and process until smooth, scraping sides of processor bowl once; set aside.
2. Combine melted raspberry spread and raspberries in a bowl; stir gently (don’t break up the berries.) Spoon 1/4 c. of the berry mixture into each of 2 (8 oz) parfait or martini glasses. Top each with 2 Tbls of ricotta mixture, 3 Tbls of cookie crumbs, 1/4 c. of the berry mixture, and 2 Tbls ricotta mixture, and 1 Tbls of whipped topping.
Chill at least 2 hours before serving. Enjoy!!
(You can make these ahead about 4 hours prior to serving…any longer than that, and they can get a little watery and the crumbs get too soft.)