Creamy, yet light, these individual parfaits use the natural sweetness in strawberries to carry this dessert to deliciousness. It’s perfect for experimenting, too: use blueberries and vanilla yogurt or whatever combination strikes your fancy.
Strawberry Cheesecake Parfaits
- 3 cinnamon graham crackers, crushed (1 1/2 ounces) (I used Cadia Organic Cinnamon Grahams)
- 1 teaspoon finely grated lemon zest
- 4 ounces Neufchatel cheese
- 1 (5-ounce) container lemon low-fat yogurt
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 1/2 cups (6 ounces) sliced strawberries
Place the graham crackers in a zip-top bag, seal bag and mash with a rolling pin until the crackers are reduced to fine crumbs. Mix the crumbs with the lemon zest and divide evenly between 4 small dessert glasses or jars. Set aside.
In a medium bowl, beat the cheese, yogurt, honey and vanilla with a hand-held mixer until smooth. Spoon mixture into the glasses. Top with the strawberries and chill for 30 minutes before serving.
Serves: 4 | Serving Size: 4 tablespoons yogurt mixture, 1/3 cup strawberries, 2 tablespoons cracker crumbs
Per serving: Calories: 185; Total Fat: 8g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 24mg; Sodium: 148mg; Carbohydrate: 23g; Dietary Fiber: 2g; Sugar: 14g; Protein: 6g
Nutrition Bonus: Potassium: 139mg; Iron: 5%; Vitamin A: 5%; Vitamin C: 63%; Calcium: 8%