Low Fat Cherry Cheese Parfaits Recipes

CHERRY CREAM PARFAITS

Steps:

• In a large bowl, whip cream until soft peaks form. Gradually add the sugar, vanilla and salt; beat until stiff peaks form. Fold in sour cream. , Set aside six cherries from pie filling. Spoon half of the remaining pie filling into parfaits glasses; top with half of the cream mixture. Repeat layers. Top with reserved cherries.

NO-BAKE CHERRY CHEESECAKE PARFAITS

Steps:

• In a medium bowl, whisk together graham cracker crumbs and sugar.
• Pour melted butter into the graham cracker mixture and mix together with a fork until all of the ingredients are fully incorporated.
• Evenly divide the graham cracker mixture evenly between your parfait cups. (Approximately ¼ cup each.) Using your hand or a spoon, press the mixture firmly into the base of each cup.
• Chill the crusts while you prepare the cheesecake filling.
• In the bowl of a stand mixture fitted with a paddle attachment, add the cream cheese, sugar, lemon juice, vanilla, and salt. Beat on medium speed until soft and smooth, scraping the sides of the bowl as needed.
• Switch to the whisk attachment. Pour in heavy cream, and whisk on low speed to combine. Once combined, increase the speed to high, and continue to whisk for about 3 minutes, or until stiff peaks are formed.
• Top each graham cracker crust with a layer of the cheesecake filling. (Approximately ½ cup each).
• Refrigerate for 2-3 hours, or until cheesecake filling is set. (You can also top the parfaits with cherry topping now, however it may bleed slightly into the cheesecake filling.)
• After the cheesecake parfaits have chilled, top each with cherry pie filling. (Approximately ¼ cup each.)

LOW-FAT CHERRY CHEESECAKE

Steps:

• Line the sides of a 20cm round loose-bottomed cake tin with baking parchment. Stir the butter into twothirds of the biscuit crumbs, and reserve the rest. Sprinkle the buttery crumbs over the base of the tin and press down. Soak the gelatine in cold water for 5-10 mins until soft.
• Warm the orange juice in a small pan or the microwave until almost boiling. Squeeze the gelatine of excess water, then stir into the juice to dissolve.
• Beat the quark, ricotta, vanilla and icing sugar together with an electric whisk until really smooth. Then, with the beaters still running, pour in the juice mixture and beat to combine. Pour the cheesecake mixture over the crumbs and smooth the top. Cover with cling film and chill overnight.
• To make the topping, put the cherries in a pan with the orange zest and 100ml water. Cook, covered, for 15 mins until the cherries are softened. Put one-third of the cherries in a bowl and mash with a potato masher to give you a chunky compote. Return to the pan, add the jam, cornflour and 2 tbsp water, and mix to combine. Cook until thickened and saucy - if the sauce is too dry, add a splash more water. Cool to room temperature.
• Just before serving, carefully remove the cheesecake from the tin and peel off the parchment. Scatter over the remaining biscuit crumbs and some cherry sauce. Serve in slices with the remaining cherry sauce alongside.

PRETTY CHERRY PARFAITS

Steps:

• Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened. , Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving.

LOW-FAT STRAWBERRY PARFAIT

Steps:

• Save 4 whole strawberries for garnish, and slice the remainder.
• Set aside.
• Microwave 1 cup water until hot.
• Pour hot water over gelatine and sweetener in a small bowl, stirring until gelatine is dissolved.
• Refrigerate mixture 5-10 minutes to cool gelatine.
• Place sour cream in bowl.
• Add 1/4 of gelatine mixture and whisk until sour cream and gelatine are well-mixed and creamy.
• Slowly pour remainder of gelatine into sour cream mixture, whisking continuously to blend.
• Pour gelatine mixture into an greased 8x8-inch glass casserole.
• Refrigerate until set.
• With a sharp knife, cut into small squares.
• With a spatula, release squares from the bottom of glass dish.
• TO SERVE: In four stemmed glasses, divide ingredients, placing gelatine cubes in the bottom.
• Top with sliced strawberries, then whipped topping, ending with a whole strawberry.
• Sprinkle 1 tsp sugar over the top of each dessert.
• Place a pinch of nutmeg over top.

LIGHT CHERRY CHEESECAKE

Steps:

• Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
• In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
• Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
• Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
• Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
• To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.

DRIED CHERRY PARFAIT

Steps:

• Warm the wine in a small saucepan. Add the cherries and set aside for 30 minutes. Drain the cherries and spread them on paper towels to remove excess moisture.
• Place half the cherries in each of two large-stemmed goblets. Sprinkle with half the brown sugar.
• If using fromage blanc, beat it lightly to smooth it. With the cottage cheese, puree it in a blender or force it through a sieve to smooth it. Mix either cheese with the yogurt. Spoon the cheese mixture over the sugared cherries in the goblets, then add the remaining cherries and sprinkle with the rest of the brown sugar on top. Serve at once.

LOW-FAT CHERRY CHEESE PARFAITS

Steps:

• Drain cherries, reserving liquid.
• Combine constarch and reserved cherry liquid in a small saucepan.
• Cook over medium heat, stirring constantly until very thick.
• Remove from heat and add cherries.
• Stir in 3 packets of sweetener and almond extract, then set aside.
• Soften gelatine in cold water, then cook over low heat until dissolved.
• In a food processor, process cottage cheese and vanilla extract until smooth.
• Add gelatine and remaining 6 packets of sweetener.
• Put a layer of gelatin in each of 8 parfait glasses, then add a layer of cherries.
• Repeat layers one more time.
• Chill at least 3 hours.
• Each serving is one fruit exchange and 1/2 serving protein.