Ingredients:-

For the Cheesecake Filling:

• 8 oz (1 cup) fat-free cream cheese
• 6 oz (3/4 cup) fat-free Greek yogurt
• 1/4 cup powdered sugar substitute (e.g., Stevia, erythritol)
• 1 tsp vanilla extract

For the Blueberry Compote:-

• 2 cups fresh or frozen blueberries
• 1/4 cup water
• 1/4 cup powdered sugar substitute (or to taste)

For Assembly:

• 1 cup reduced-fat graham cracker crumbs
• Fresh blueberries for garnish (optional)

Instructions:-

1. Prepare the Blueberry Compote:
   • In a saucepan, combine the blueberries, water, and powdered sugar substitute.
   • Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 10-15 minutes). Remove from heat and let it cool.
2. Prepare the Cheesecake Filling:
   • In a mixing bowl, combine the fat-free cream cheese, fat-free Greek yogurt, powdered sugar substitute, and vanilla extract.
   • Mix until smooth and well combined.
3. Assemble the Parfaits:
   • In serving glasses or jars, add a layer of graham cracker crumbs at the bottom.
   • Next, add a layer of the cheesecake filling.
   • Follow with a layer of the blueberry compote.
   • Repeat these layers until the glass is filled, ending with a dollop of the cheesecake filling on top.
4. Garnish with fresh blueberries if desired.
5. Chill in the refrigerator for at least 30 minutes before serving…