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July 2006 Issue
Patriotic Parfaits
by Ronda L. Halpin
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When Independence Day celebrations get under way, the last thing you want to worry about is a dessert. However, we're blessed this time of the year with loads of wonderful fresh fruit and a built-in desire for something cool and easy. So here's just what the doctor ordered!

This month's recipe is simple, quick and delicious ... and even festive! You can choose any combination of berries, but I like to go with a combination of red and blue berries. Against the creamy white of the cheesecake "sauce" that goes into this parfait, they look very patriotic and make a great treat to enjoy as the fireworks are going off. What's more, after a day that's probably been filled with over-indulgences at the grill and more, these treats are a light treat that features fresh berries that are actually good for you!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Patriotic Parfaits

  • 1 pkg. reduced fat cream cheese
  • 1 1/2 cups skim milk
  • 1 pkg. fat free, sugar free cheesecake flavor instant pudding
  • 1 pkg. fat free non-dairy whipped topping
  • 2 cups blackberries
  • 2 cups sliced strawberries
In a large bowl, beat the cream cheese until smooth. Add the milk and mix until frothy. Add the instant pudding mix and beat for 2 minutes. Fold in the whipped topping.

In four parfait glasses, layer the cheesecake mixture and berries to create a pretty parfait. Refrigerate for at least 30 minutes before serving.

  • Yields: 4 servings
  • Preparation Time: 10 minutes
 



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