Cheesecake Parfaits

September 13, 2008

I just made this and it was delicious.  Unfortunately, it was so yummy there is no photo. I’ll work on that. I found this recipe and it called for layering with Ginger Snap cookies & fruit.  If you dare, you can always serve the original to anyone not on a low-starch diet. This recipe calls for cream cheese.  Store brand cream cheese tends to be starch free over national brands. As always read the label.  

1 8oz. package of cream cheese softened

8 oz. sour cream

1/2 cup sugar (powered sugar would be ideal but most have corn starch)

1 tsp vanilla

Your favorite berries

With your mixer, combine the cream cheese and sugar.  Mix until creamy and sugar is mostly dissolved. Add the sour cream and vanilla.  Refrigerate for a least 30 minutes until it thickens.  Serve in custard dishes with fresh berries.  (Any fruit would be yummy.  I used frozen mango and raspberries that I thawed and added a touch of sugar to.  More juice this way but still very tasty.)  My hubby really enjoyed it as did I but the boys haven’t tried it.  Maybe we won’t let them.  That way there is more for us.


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