Blueberry Cheesecake Parfaits

Ingredients:

For the Cheesecake Layer:

• 1 cup fat-free Greek yogurt
• 1 package (8 oz) fat-free cream cheese, softened
• 1/4 cup powdered erythritol or another sugar substitute
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)

For the Blueberry Compote:

• 1 cup fresh or frozen blueberries
• 2 tablespoons water
• 1 tablespoon powdered erythritol or another sugar substitute
• 1/2 teaspoon lemon juice

For Assembly:

• Crushed graham crackers or low-fat granola (optional)
• Fresh blueberries for garnish

Instructions:

Cheesecake Layer:

1. In a mixing bowl, combine the fat-free Greek yogurt, softened fat-free cream cheese, powdered erythritol, vanilla extract, and lemon zest (if using). Mix until smooth and well combined.

Blueberry Compote:

1. In a small saucepan, combine the blueberries, water, powdered erythritol, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 5-7 minutes).
3. Remove from heat and let it cool.

Assembly:

1. In serving glasses or bowls, layer the cheesecake mixture with the blueberry compote.
2. Repeat the layers until the glasses are filled, finishing with a dollop of the cheesecake mixture on top.
3. Optional: Sprinkle crushed graham crackers or low-fat granola between the layers for added texture.
4. Garnish the top with fresh blueberries.
5. Refrigerate for at least 1-2 hours before serving to allow the flavors to meld.
6. Enjoy your Weight Watchers Blueberry Cheesecake Parfaits!