Recipe: Strawberry Cheesecake Parfaits (blender or food processor)

STRAWBERRY CHEESECAKE PARFAITS

FOR THE CHEESECAKE CREAM:
1 cup part-skim ricotta cheese
4 ounces (1/2 of an 8-ounce block) fat-free or low-fat cream cheese, softened
1/4 cup sugar
2 tablespoons fat-free milk
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest (yellow part only)
FOR THE PARFAITS:
1 pound fresh strawberries
3 tablespoons granulated sugar
4 graham crackers, regular, chocolate or cinnamon
4 sprigs of mint, for garnish (optional)

Combine ricotta and cream cheeses, sugar, milk, vanilla and lemon zest in an electric blender or food processor to make the cheesecake cream. Whirl until smooth and creamy. Cover and refrigerate. (Can be prepared up to 3 days before serving).

Set aside 4 strawberries for garnish. Cut remaining strawberries into 1/2-inch pieces. In a medium bowl, stir together berries and 3 tablespoons sugar.

Place crackers, or a handful of vanilla wafers, in plastic bag and crush with palm of hand or rolling pin into coarse crumbs.

Using 4 parfait glasses, goblets or other clear containers, layer half the berries, half the cheesecake mixture and half the graham cracker crumbs. Repeat layering with remaining berries, cheesecake mixture and crumbs. Garnish with reserved berries and mint, if desired.

Makes 4 servings
Source: the Washington State Dairy Council