| Cherry Cheesecake Parfait (1997) (4 Pts)
8 ounces of light cream cheese, softened
16 ounces of cherry vanilla fat-free yogurt
1/8 teaspoon of almond extract
21 ounces of cherry pie filling
1 cup reduced-fat graham cracker crumbs, about 8 crackers
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Place cream cheese in a medium bowl; beat at medium speed of a mixer 2minutes. Add yogurt and almond extract; beat until well blended. Spoon 1 tablespoon yogurt mixture into each of 8 parfait glasses; top each with 1 tablespoon cherry pie filling and 1 tablespoon graham cracker crumbs. Repeat layers 3 times, ending with crumbs. Yield: 8 servings.
Exchanges: 1 B. 15O C.
Per serving: CAL 193 (24% from fat); PRO 6.8 g; FAT 5.2 g (sat 3 g); CARB31 g; FIB 0.6 g; CHOL 18 mg; IRON 0.4 mg; SOD 234 mg; CALC 159 mg.
Recipe By: Weight Watchers Magazine, March/April 1997 Per Serving (excluding unknown items): 151 Calories; 5g Fat (29.8%calories from fat); 3g Protein; 24g Carbohydrate; trace Dietary Fiber;16mg Cholesterol; 166mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 1 1/2Other Carbohydrates.
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