Cheesecake Parfaits the Editors of Publications International, Ltd.
Makes 4 servings
|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|
|4||tablespoons graham cracker crumbs, divided|
|Strawberries, for garnish (optional)|
- 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.
- 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.
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||15 %|
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