I made the delicious chocolate delights below. I think they turned out really tasty. I used Rocky Road as the bottom ice cream layer and Neapolitan as the middle ice cream layer. I think next time I'll make more of the cheese cake filling and make that layer bigger. They did not turn out as pretty as the picture with the recipe; they were pretty good though. Steve likes cheese cake, but he can't have cream cheese. I never thought of making cheesecake filling with cottage cheese before. I found the recipe in a diabetic recipes cookbook. I used real sugar, not sugar substitute. I really liked this idea.
Overall, it was a great night with great friends, great conversations, some great games of Clue and Hangman. We should really get together more often.
Chocolate Fudge Cheese Cake Parfaits
YIELD Makes 4 servings
|1‑1/2||cups fat-free cottage cheese|
|4||packets sugar substitute or equivalent of 8 teaspoons sugar|
|2||teaspoons packed brown sugar|
|2||tablespoons semisweet mini chocolate chips, divided|
|2||cups fat-free chocolate ice cream or fat-free frozen yogurt|
|3||tablespoons graham cracker crumbs|
- Combine cottage cheese, sugar substitute, brown sugar and vanilla in food processor or blender; process until smooth. Stir in 1 tablespoon mini chips with wooden spoon.
- Spoon about 1/4 cup ice cream into each stemmed glass. Top with heaping tablespoon cheese mixture; sprinkle with 2 teaspoons graham cracker crumbs. Repeat layers. Freeze parfaits 15 to 30 minutes to firm slightly.
- Garnish each parfait with remaining 1 tablespoon mini chips and remaining cracker crumbs.