Cheesecake Parfait

By Bostoncook

Ingredients

• 1/2 cup graham cracker crumbs
• 2 tablespoons sugar substitute, splenda, (not packets)
• 1 1/2 tablespoons light butter, melted
• 4 ounces whipped cream cheese
• 4 ounces nonfat cream cheese, room temperature
• 1/2 cup light sour cream
• 1/4 cup sugar substitute
• 1 cup light whipping cream, thawed; called for whipped topping
• 1 1/2 cups fresh blueberries

Details

Servings 6

Preparation

Step 1

1. Select 6 tall-stemmed glasses--an 8-ounce wine glass or champagne glass is ideal.


2. In a small bowl, mix graham cracker crumbs, 2 tablespoons Splenda, and butter. Set aside.

3. 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.)

4. In the bottom of each glass, place 1 tablespoon graham cracker mix. Press down with spoon. Place about 3 tablespoons of cream cheese mix 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.

5. These can be enjoyed immediately or placed in the refrigerator until ready to be served.

Notes: Excellent. Served with blueberries - left out the graham crackers, just because I forgot to buy them