Shape Magazine
Blackberry Yogurt Cheesecake Parfaits
This dessert has all the flavor of regular cheesecake, but about half the calories and 90 percent less fat.
Serves: 4
Prep Time: 10 minutes (plus overnight for yogurt to drain)
Cook Time: Chill time: 4 hours
Nutrition Score per serving:
(½ cup yogurt cheese, ¾ cup berries, 2 cookies): 302 calories, 2 g fat (7% of calories), <1 g saturated fat, 54 g carbs, 16 g protein, 6 g fiber, 531 mg calcium, 2 mg iron, 297 mg sodium
Serves: 4
Prep Time: 10 minutes (plus overnight for yogurt to drain)
Cook Time: Chill time: 4 hours
Ingredients
4 cups lowfat plain yogurt3 tablespoons honey
1 teaspoon vanilla extract
8 gingersnap cookies
3 cups fresh blackberries
Can't Find
...blackberries? Try raspberries or strawberries
Directions
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. 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.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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Recipe Slideshows
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