Saturday, February 18, 2012

Carrot Cake Low Fat, Lower Sugar Cheesecake Parfaits

Carrot Cake Low Fat, Lower Sugar Cheesecake Parfaits
4 servings
  • 4 ounces 1/3 less fat cream cheese
  • 1/4 cup Splenda, divided
  • 2/3 cup fat free, sugar free whipped topping thawed
  • 1/2 teaspoon ground cinnamon
  • 1 (8-ounce) can crushed pineapple, drained in natural juice (no sugar added)
  • 1/3 cup grated carrot (about 1 carrot)
  • 1/3 cup finely chopped pecans, toasted
  • 1/3 cup flaked coconut
  1. Place cream cheese and 2 tablespoons sugar in small mixing bowl. Beat at low speed with an electric beater 1 to 2 minutes or until fluffy. Add whipping cream, and beat until stiff peaks form.
  2. Mix remaining 2 tablespoons sugar and cinnamon in a small bowl. Add pineapple and remaining ingredients; toss well.
  3. Spoon half cream cheese mixture into 4 (8-ounce) stemmed glasses or dessert dishes; top with half pineapple mixture. Repeat layers. Serve immediately, or refrigerate until ready to serve.

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