Ingredients
- Cherries:
- 4 cups Frozen unsweetened cherries, thawed
- 1/3 cup Sugar
- 1 tsp Cornstarch
- 1/2 tsp Lemon zest
- 1/2 tsp Vanilla
- 8 oz Light cream cheese
- 1 cup Light sour cream
- 1/2 cup Confectioners' sugar
- 10 Chocolate wafer cookies, finely crumbled
Cherry Cheesecake Parfait
Meal: Dessert
Cuisine: American
Ingredient: Dairy
Season: Summer
Contributor: David Bonom and Marge Perry
Directions
4 SERVINGS
Note: You can use full fat cream cheese and sour cream if you prefer. Also, this recipe makes large servings-big enough for tall parfait glasses. To make more moderate servings, use 6 wine glasses.
- Combine the cherries, sugar, and cornstarch in a saucepan. Cook over low heat until thickened. Cool.
- Meanwhile, use an electric mixer or food processor to combine the vanilla, cream cheese and sour cream. With the machine running, slowly mix in the confectioners sugar.
- To assemble: fill each of four large wine goblets or parfait glasses with the layers, starting with a spoonful of the cheese mixture, then crumbs, followed by a layer of the cherries. Continue the pattern, using the remaining ingredients. Refrigerate at least 30 minutes, or make up to a day in advance.
Nutritional analysis per serving: 479 calories, 10 g protein, 66 g carbohydrates, 3 g fiber, 21 g fat, 12 g saturated fat, 63 mg cholesterol, 375 sodium
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