Raspberry Cheesecake Parfait

• 1/4 cup low-fat ricotta cheese
• 1/4 cup fat free cream cheese
• 2 tablespoons sugar
• 2 tablespoons no-sugar added all fruit seedless raspberry jelly, melted
• 1 cup fresh raspberry
• 6 tablespoons vanilla wafer crumbs (about 10 cookies)
• 2 tablespoons frozen reduced-calorie whipped topping, thawed

1. Position knife blade in food processor bowl; add first 3 ingredients.
2. Process until smooth, scraping sides of processor bowl once; set mixture aside.
3. Combine raspberry spread and raspberries, and stir gently.
4. Spoon 1/4 cup raspberry mixture into each of 2 8 oz parfait glasses.
5. Top each with 2 Tbs ricotta mixture, 3 Tbs cookie crumbs, 2 Tbs ricotta mixture, 1/4 cup raspberry mixture, and 1 Tbs whipped topping.
6. Chill parfaits at least 2 hours before serving.

lowfat ricotta cheese, cream cheese, sugar, sugar, fresh raspberry, vanilla wafer crumbs, frozen reducedcalorie whipped topping

Taken from www.food.com/recipe/raspberry-cheesecake-parfait-67310 (may not work)