yummmmmy desert (phase 2 or 3) - Raspberry Cheesecake Parfait

[Guest guest]

This is the yummy desert I made last night.  Light cream cheese is ‘limited’

according to good fats, good carbs but I think this would still be OK

occasionally.

¼ cup light cream cheese

¼ cup light ricotta

½ t vanilla

2 T splenda (the kind that measures like sugar)

50 raspberries (I counted but I think it’s about a cup

– I didn’t want to crush them by measuring them)

Blend the cream cheese, ricotta, splenda, and vanilla in the

food processor.

In 2 glasses (I used on the rocks glasses) layer as follows:

12 raspberries

2 T cheese mixture

12 raspberries

2T cheese mixture

1 raspberry (and a sprig of mint for decoration) 

Cool in the fridge for a bit so that the cheese hardens up –

like cheesecake.

It was soooooooo good!! 

Definitely worth the cost of the fresh raspberries.

Next weekend I’ll be doing it with blueberries and strawberries as a 4th

of July desert.