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