Parfaits have an unsaid destiny as a warm-weather dessert. Fruit nestled in dreamy layers of whipped mascarpone or cream cheese, distinctive white chocolate and crunchy almond biscotti makes a rich but refreshing treat.
1 cup mascarpone or reduced-fat cream cheese, at room temperature
1 cup lowfat vanilla flavored yogurt
2 ounces premium white chocolate, finely chopped
3 cups raspberries (or ripe fruit of your choice)
6 almond biscotti, crumbled or sweet puff pastry twists
Place eight long-stemmed wine glasses on the counter. In a stand-up mixer, using the whisk attachment, whip softened cheese and yogurt on high until smooth, scraping down the bowl with a spatula, and whipping again. Put a couple of raspberries in the bottom of each wineglass. Spoon a layer of whipped cheese over raspberries. Sprinkle with white chocolate and crumbled biscotti. Continue to layer raspberries, whipped cheese, white chocolate, and biscotti with remaining ingredients. Refrigerate for 2 hours and serve chilled. Parfaits can be refrigerated longer but the biscotti will gradually lose its crisp crunch.
Nutritional Analysis (per serving): Calories 259 (52% from fat); Protein 6 grams; Carbohydrates 24 grams; Fiber 3 grams; Total Fat 15 grams (Saturated Fat 9 grams; Monounsaturated Fat 5 grams; Polyunsaturated Fat 1 gram); Cholesterol 37 milligrams; Sodium 155 milligrams.
Recipe courtesy of Personal Chef Michele Thompson, MS