Blackberry Yogurt Cheesecake Parfaits
Blackberry Yogurt Cheesecake Parfaits

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: A day or more
  • Prep: 10 minutes (plus overnight for yogurt to drain)
  • Cook: Chill time: 4 hours

Nutrition Facts

Amount per serving:
Total Calories: 310
  • 265mg Sodium
  • 52g Carbs
  • 6g Fiber
  • 6g Fat
  • 3g Saturated Fat
  • 38g Sugars
  • 15g Protein
  • 492mg Calcium
  • 2mg Iron
310265mg 52g6g6g 38g15g3g
This dessert has all the flavor of regular cheesecake, but about half the calories and 90 percent less fat. If you're not a fan of blackberries or can't find them at your local grocery store, use raspberries or strawberries instead.


  • 4 cups lowfat plain yogurt
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 8 gingersnap cookies
  • 3 cups fresh blackberries (see Notes)



1. The night before (or up to three days ahead), make yogurt cheese: Place two paper cone coffee filters over two large mugs or small bowls. Put 2 cups of yogurt into each filter and place both in the refrigerator overnight. The liquid will drain out, leaving approximately 1 cup of thick yogurt cheese in each. Discard the liquid.
2. Combine ½ cup of the yogurt cheese, honey, and vanilla in a bowl. Mix thoroughly with a whisk. Add the remaining yogurt cheese and mix until combined.
3. In each of four parfait glasses or large wineglasses, alternate layers of yogurt cheese and berries, starting and ending with yogurt cheese. Serve immediately, or cover and chill up to 4 hours. Before serving, garnish each parfait with 2 gingersnap cookies.

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