Carrot Cake Low Fat, Lower Sugar Cheesecake Parfaits

 

Carrot Cake Low Fat, Lower Sugar Cheesecake Parfaits

Ingredients

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

Instructions

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.