Serve this to friends and watch ’em disappear! This is a lot of dessert for not a lot of calories.
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Blueberry Cheesecake Parfaits
Blueberry sauce:
2 cups blueberries, divided
1-2 tablespoons sugar
Pinch (less than 1/8 teaspoon) nutmeg
1 tablespoon water
Cheesecake layer:
6 ounces light (Neufchatel) cream cheese
3/4 cup light sour cream
1/2 cup confectioners’ sugar
1/8 teaspoon vanilla extract
2 tablespoons skim milk
- Combine 1 12/ cups of the blueberries, the sugar, nutmeg and water in a small saucepan and set over medium low heat. Cook, stirring occasionally, until the blueberries burst and a syrupy sauce forms, about 6-8 minutes. Mash the blueberries lightly with the spoon and let cool slightly. Stir in the remaining 1/2 cup of uncooked blueberries and set aside to cool.
- Combine the cream cheese and sour cream in a medium bowl and blend with an electric mixer until smooth. Add the confectioner’s sugar and vanilla and again blend until smooth. Add the milk, blend and set aside.
- In each parfait or wine glass, alternate several layers of the blueberry sauce and the cheesecake filling. End with a little of the sauce spooned over the last layer of cheesecake filling. Refrigerate until serving.
Makes 4
292 calories, 8 g protein, 35 g carbohydrates, 2 g fiber, 30 g sugar, 14 g fat, 9 g sat fat, 205 mg sodium
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