Rhubarb-Cheesecake Parfait
The combination of slightly tart rhubarb and sweet "cheesecake" makes for a luscious dessert. While we've used fresh rhubarb in season, this would work with frozen sliced rhubarb as well.
  • 4 cups sliced rhubarb (from 1-1/4 pounds of rhubarb)
  • 1 can (6 ounces) frozen apple juice concentrate (no need to thaw)
  • 3 tablespoons honey
  • 1/8 teaspoon ground allspice
  • 1 envelope unflavored gelatin
  • 4 ounces reduced-fat cream cheese (Neufchatel)
  • 1/2 cup reduced-fat sour cream
  • 1 teaspoon grated lemon zest
  • 1/2 cup fresh raspberries (optional)
  • 4 teaspoons sliced almonds, toasted

1. In medium saucepan, combine rhubarb, apple juice concentrate, 2 tablespoons honey, and allspice. Over medium heat, cook, stirring, for 15 minutes or until rhubarb has reduced to a pulp. Remove from heat.

2. In glass measuring cup, sprinkle gelatin over 1/4 cup cold water. Let stand 5 minutes until softened. Place cup in pan of simmering water and heat 3 minutes until gelatin has dissolved. Stir 3 tablespoons of dissolved gelatin into warm rhubarb mixture. Cool rhubarb to room temperature and refrigerate until rhubarb begins to thicken, about 45 minutes.

3. In food processor, puree cream cheese, sour cream, lemon zest, and remaining 1 tablespoon honey until smooth. Add remaining gelatin mixture and process until well combined. Transfer to medium bowl and refrigerate until mixture begins to thicken and tighten up, about 45 minutes.

4. Layer half the cream cheese mixture into 4 goblets. Spoon half the rhubarb mixture on top. Top with remaining rhubarb, remaining cream cheese, toasted almonds, and raspberries. Serve now or chill and serve later.

Nutritional Information
Per serving: 276 calories, 11g total fat, 6.4g saturated fat, 2.6g monounsaturated fat, 0.6g polyunsaturated fat, 2.7g dietary fiber, 8.1g protein, 39g carbohydrate, 32mg cholesterol, 153mg sodium.
Good source of: calcium, fiber, potassium, riboflavin.

Date Published: 09/19/2005 > Printer-friendly Version

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