Blueberry Cheesecake Parfait
8 oz low-fat cream cheese, softened
1/3 c fat-free vanilla yogurt
¼ c confectioners' sugar
¼ c fat-free milk
2 tsp fresh lemon juice, or to taste
2 tsp lemon zest, or to taste, plus extra for garnish
1 c fat-free whipped topping
1 Tbsp salted butter
1 c graham cracker crumbs
Pinch of salt
4 c blueberries
1 Tbsp small mint leaves
1. In a large bowl, beat together cream cheese, yogurt, confectioners' sugar, milk, lemon juice and lemon zest; fold in whipped topping until just combined.
2. Place butter in a small microwavable bowl; microwave until melted. Add graham cracker crumbs and salt; gently mix to combine.
3. Spoon 2 cups blueberries into a 2-quart trifle bowl; top with 1 ½ cups cream cheese mixture, graham cracker crumbs, 2 cups remaining berries and remaining 1 1/2 cups cream mixture. Garnish with mint just before serving.
- Per serving (1 cup): 209 cal, 7 g total fat, 4 g sat fat, 282 mg sod, 32 g total carb, 18 g sugar, 2 g fib, 4 g prot.
- PPV: 6
Recipe provided by Weight Watchers
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