Delicious Cheesecake Parfait

Looks pretty and is reasonably diet friendly and any fruit can be used ! How good is that !! I made this by whipping lite ricotta with some cream - you could use sour cream or just the ricotta with some skim milk. My sweetener was icing sugar - not much is needed though as the fruit layer is full of natural sugars. I also dropped in a tiny bit of lemon essence.  I was using up the tail end of some stewed apricots but here is where the versatility kicks in and you could used any fruit - canned,  cooked, poached, fresh or even a puree or coulis. Try a medley of berries or like me, summer stone fruit. This can be eaten immediately or if you can wait let the flavours develop by sitting a while in the fridge. The top can be adorned with any type of decoration that takes your fancy like toasted almonds, white chocolate shavings, crumbled honeycomb, or even a big coif of Persian fairyfloss. Alternatively, gobble it down for breakfast with a heap of granola piled high on top !!

Comments

[Nicole]

Wow, those look great!

[Kelly @ JAX does design]

Looks yummy :-) I love versatiles recipes that you where you can interchange the fruits or veggies.

I have no idea what Persion fairyfloss is!

The crockpot cherry cobbler came out pretty good :-) It's more of a bread pudding texture than a cake texture, but it tastes good :-)