Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Peach and Raspberry Pavlova Parfaits




Source of Recipe


Cooking Light Magazine August 2004






Recipe Introduction


This is SO delicious. I found sugar free meringue cookies, low sugar yogurt and used Splenda in place of the sugar, so there is almost no added sugar in mine. We didn’t miss it at all! Believe me, this does NOT taste like a ‘diet’ dessert!





List of Ingredients



• ¼ c. (4 oz.) reduced fat cream cheese
  
• ¼ c. sugar, divided
  
• 1 c. vanilla fat free yogurt
  
• 2 c. sliced peeled peaches (about 6 – 7 peaches)
  
• 1 c. raspberries
  
• 1 c. vanilla meringue cooky crumbs (about 12 mini cookies, coarsely crushed)
  
• 12 vanilla meringue mini cookies
  






Instructions



1. Place cream cheese and 3 T. sugar in medium bowl, beat with a mixer at high speed for 2 minutes or until smooth. Beat in yogurt until smooth.
   
2. Combine 1 T. sugar with peaches and raspberries and a large bowl and toss to coat. Let stand 5 minutes.
   
3. Spoon 2 T. cheese mixture into each of 6 (8-oz.) glasses; top each with ¼ c. peach mixture and 2 ½ T. cooky crumbs. Repeat layers once with remaining cheese mixture and remaining peach mixture; top each with 2 whole cookies. Cover and chill until ready to serve.
   






Final Comments


Serves 6.