Friday, December 1, 2006

Cheesecake Parfait

Copyright Marlene Koch: Unbelievable Desserts with Splenda

1/2 cup graham cracker crumbs (or almond meal
2 tablespoons Splenda granular (not packets)
1 1/2 tablespoons light butter, melted
4 ounces whipped light cream cheese
4 ounces nonfat cream cheese, room temperature
1/2 cup light sour cream
1/4 cup Splenda granular
1 cup light whipped topping, thawed
1 1/2 cups fresh blueberries

Select 6 tall-stemmed glasses-- an 8-ounce wine glass or champagne glass is idea. In a small bowl, mix graham cracker crumbs, 2 tablespoons Splenda, and butter. Set aside.

In a medium mixing bowl, beat cream cheese with an electric mixer until creamy. Add sour cream and 1/4 cup Splenda and stir until smooth. Fold in light whipped topping with a spoon or spatula. (Note: I just put it in the mixing bowl and mixed for a couple of seconds.)

In the bottom of each glass, place 1 tablespoon graham cracker mix. Press down with spoon. Place about 3 tablespoons of cream cheese mixture on top of each. (You will use only half of the cheese mixture for the 6 glasses.) Divide the berries among the glasses, placing them on top of the cream cheese layer. Add one more layer of cream cheese. Finish the parfait by topping each with 1 tablespoon of crumbs.

These can be enjoyed immediately or placed in the refrigerator until ready to serve.
This recipe can easily be doubled, tripled, or quadrupled and made in a single layer in a dish. If you do that, leave out the berries and serve them scattered over the top. Or do what I do--make a sauce of mixed berries cooked lightly with Splenda and vanilla and spoon it over the top.

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