4 oz. Non-fat Cream Cheese
4 oz. Non-fat Ricotta Cheese
1 Tbs. Fresh Lemon Juice
1 Tbs. Granulated Sugar (optional)
1 cup fresh Raspberries
1/4 cup Raspberry Jam or Puree
About 16 Vanilla Wafer Cookies, crumbled
6 oz. Nonfat Plain, Vanilla, or Raspberry Yogurt
4 fresh Mint Sprigs for Garnish
Instructions:
In a small mixing bowl, whip the cream cheese with the ricotta cheese.
Add the lemon
juice and (if desired) sugar to taste, as you blend with an electric
mixer until a rich
and creamy texture has been attained. Minimum blending time is about 8
minutes. The more
blending time, the creamier the mixture, and the easier it is to spread
in layers, later.
In a separate mixing bowl, combine the raspberries with the raspberry
jam or puree, keeping
out about 12 or 16 perfect, whole berries for garnish.
Either in four parfait glasses or one parfait-style glass bowl, layer
the ingredients in
the following order, starting from the bottom (of course): cream cheese
and ricotta cheese
mixture, raspberries mixed with jam or puree, crumbled vanilla wafers,
cream and ricotta
cheese mixture again, and a sprinkling of beautiful, whole raspberries
on the top.
Refrigerate your trifle for at least 2 hours prior to serving. Just
before dessert, add a
small dollop of non-fat yogurt and a mint leaf in the center of each
serving or serving bowl.
