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Cheesecake Parfaits


Yield

Makes 4 servings

Ingredients

1 envelope unflavored gelatin
1/4 cup fat-free (skim) milk
1 container (16 ounces) 1% low-fat cottage cheese
1 container (8 ounces) lemon low-fat yogurt, divided
1/4 cup sugar
1/4 teaspoon salt
4 tablespoons graham cracker crumbs, divided
Strawberries, for garnish (optional)

Preparation

  1. Sprinkle gelatin over milk in small saucepan; let stand 1 minute to soften. Cook and stir constantly over low heat until gelatin dissolves, about 3 to 5 minutes. Remove from heat; cool slightly.
  2. Add cottage cheese, 1/2 cup yogurt, sugar and salt to food processor; process until combined. With motor running, slowly add gelatin mixture; process until combined. Spoon 1/2 tablespoon crumbs into each of 4 large dessert glasses or wine glasses. Spoon an equal amount of cottage cheese mixture into each glass; sprinkle with another 1/2 tablespoon crumbs. Cover and refrigerate about 2 hours or until firm. Just before serving, top each parfait with spoonful of remaining yogurt. Garnish with strawberries, if desired.

Nutritional Information

Carbohydrate 32 g
Cholesterol 13 mg
Saturated Fat 2 g
Total Fat 4 g
Calories from Fat 15 %
Calories 251
Protein 21 g
Sodium 683 mg

Dietary Exchange

Milk 1
Starch 2
Meat 2

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