Ingredients
1 package (16 ounces) frozen pitted tart cherries, thawed2 tablespoons sugar1 tablespoon cornstarch2 teaspoons lemon juicePARFAIT:1 carton (15 ounces) reduced-fat ricotta cheese1 package (8 ounces) fat-free cream cheese1/4 cup sugar2 tablespoons maple syrup2 teaspoons lemon juice2 teaspoons vanilla extract2 cups reduced-fat whipped topping1/3 cup miniature semisweet chocolate chips20 chocolate wafers, crushed
Preparation
Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1/3 cup; set aside.
In a small saucepan, combine sugar and cornstarch; stir in reserved cherry juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and lemon juice. Cool.
Place the ricotta, cream cheese and sugar in a food processor; cover and process until smooth. Add the syrup, lemon juice and vanilla; process until combined. Gently fold in whipped topping and chocolate chips.
Place 1 tablespoon crushed wafers in each of eight parfait glasses. Top with 1/3 cup cheese mixture and a heaping tablespoonful of cherry sauce. Repeat layers. Refrigerate for at least 2 hours before serving.
