By Kelly Bogard
Some of you may remember that last fall I attended the Dinner Tonight Healthy Cooking School, presented by the Texas A&M AgriLife Extension Service in McLennan County. I had an amazing time learning some easy tips for making food more nutritious without breaking my pocketbook. So this year when they invited me back, I jumped at the chance.
They were even nice enough to give me a recipe to preview for you all today.
For Berry Cheesecake Parfaits, you will need…
1 pkg. (8 oz.) light cream cheese, softened
1-1/2 cups skim milk
1 pkg. (3.4 oz.) sugar-free, fat-free vanilla instant pudding
1-1/2 cups fat-free whipped topping, divided
24 vanilla wafers, coarsely chopped
2-1/2 cups mixed blueberries and strawberries, sliced and fresh
One of my favorite things about the Dinner Tonight Healthy Cooking School is that I leave with so many new healthy recipes to try. Last year, I was so excited after the program that I went straight to the grocery store. And, by the looks of this recipe, it is going to happen again this year.
First things, first. Beat the cream cheese with a hand mixer until smooth and creamy.
Once smooth, gradually add in the milk and vanilla pudding mix, making sure to combine everything well.
Fold in one cup of the whipped topping.
Now, in a large glass bowl, begin layering your dessert with a layer of wafers.
Then add some berries.
Next, add a layer of the pudding mixture.
Repeat the layers until you use up all the ingredients and top with the remaining whipped topping.
This is a quick and easy recipe that’s great for any occasion—and it’s good for you, to boot! For anyone interested in joining me at the 2013 Dinner Tonight Healthy Cooking School in Waco on Feb. 4, go to the Texas A&M AgriLife Extension website and search the keyword “dinner.” I’d love for you to join me!
From all of us at Texas Table Top, enjoy!
Recipe: Berry Cheesecake Parfaits
Summary: Cool, sweet treat without all the extra calories or sugar
- 1 pkg. (8 oz.) light cream cheese, softened
- 1-1/2 cups skim milk
- 1 pkg. (3.4 oz.) sugar-free, fat-free vanilla instant pudding
- 1-1/2 cups fat-free whipped topping, divided
- 24 vanilla wafers, coarsely chopped
- 2-1/2 cups mixed blueberries and strawberries, sliced and fresh
- Beat cream cheese with a mixer until creamy.
- Gradually beat in milk and add the vanilla pudding mix, mixing well.
- Fold in 1 cup of the whipped topping.
- Layer half of each of the wafers, berries and pudding mixture into a glass bowl. Repeat layers.
- Top with the remaining whipped topping.
Nutrition facts per serving: 210 calories, 6 grams total fat, 690 milligrams sodium, 15 milligrams cholesterol, 32 grams total carbohydrate, 1 gram fiber, 5 grams protein
Prep time (duration): 10 minutes
Number of servings (yield): 8