Wednesday, March 11, 2009

Strawberry Parfaits

4 servings
* 4 cups sliced strawberries, divided
* 1/4 cup granulated sugar
* 1 cup fat-free ricotta cheese
* 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
* 1/4 cup powdered sugar
* 1 tablespoon water
* 1 teaspoon vanilla extract
* 1 cup amaretti cookie crumbs (about 8 cookies)
* 1/2 cup frozen reduced-calorie whipped topping, thawed
* 2 tablespoons slivered almonds, toasted

Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set strawberry puree aside.

Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers. Drizzle the remaining strawberry puree over each serving. Chill for 2 hours. Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds.

Nutritional Information
Calories: 347 (30% from fat)
Fat: 11.6g (sat 5.6g,mono 3.8g,poly 1.1g)
Protein: 14g
Carbohydrate: 50.8g
Fiber: 3.8g
Cholesterol: 28mg
Iron: 0.8mg
Sodium: 160mg
Calcium: 157mg

source by:
recipes by: Cooking Light
Becky Luigart-Stayner; Mary Catherine Muir


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