Blueberry Cheesecake Parfaits

DHalaby73 · September 2011

Blueberry sauce:

2 cups blueberries, divided

1-2 tablespoons sugar

Pinch (less than 1/8 teaspoon) nutmeg

1 tablespoon water

Cheesecake layer:

6 ounces light (Neufchatel) cream cheese

3/4 cup light sour cream

1/2 cup confectioners’ sugar

1/8 teaspoon vanilla extract

2 tablespoons skim milk

Combine 1 12/ cups of the blueberries, the sugar, nutmeg and water in a small saucepan and set over medium low heat. Cook, stirring occasionally, until the blueberries burst and a syrupy sauce forms, about 6-8 minutes. Mash the blueberries lightly with the spoon and let cool slightly. Stir in the remaining 1/2 cup of uncooked blueberries and set aside to cool.
Combine the cream cheese and sour cream in a medium bowl and blend with an electric mixer until smooth. Add the confectioner’s sugar and vanilla and again blend until smooth. Add the milk, blend and set aside.
In each parfait or wine glass, alternate several layers of the blueberry sauce and the cheesecake filling. End with a little of the sauce spooned over the last layer of cheesecake filling. Refrigerate until serving.
Makes 4

292 calories, 8 g protein, 35 g carbohydrates, 2 g fiber, 30 g sugar, 14 g fat, 9 g sat fat, 205 mg sodium