Chocolate Cheesecake Parfaits

INGREDIENTS

• 15 oz ricotta cheese (lowfat ok)
• 8 oz Greek yogurt (lowfat ok)
• 1 1/2 cups dark chocolate chips
• 1/4 cup whole or lowfat milk
• 7 tbsp sugar, divided
• 2 tbsp amaretto or Grand Marnier (optional)
• 1/2 tsp vanilla extract
• Heaping 1/8 tsp kosher salt
• 1 cup heavy whipping cream
• 2 cups chocolate cookies, crushed
• Chocolate shavings or sliced strawberries for garnish
• 1 cup sliced almonds for garnish (optional)

YOU WILL ALSO NEED

• double boiler, stand mixer or hand mixer, mixing bowls, food processor or plastic storage bag and rolling pin, 8 parfait cups

• In a double-boiler combine chocolate chips, 6 tbsp sugar, milk, almond liqueur and salt. Cook over medium heat, stirring regularly until the mixture is smooth.
• Combine ricotta, Greek yogurt and vanilla in a stand mixer or large mixing bowl and whip until thoroughly combined.
• While the chocolate mixture is warm, but not hot, slowly pour it into the cheese mixture while whisking. Beat until everything is incorporated, stopping to scrape down the sides of the bowl as neeCrush the chocolate cookies in a food processor or place them in a plastic storage bag and crush with a rolling pinded.
• In a medium mixing bowl, whip together heavy cream and 1 tbsp sugar until stiff peaks form.
• To assemble: Place 2 tbsp of the cookies in the bottom of 8 parfait cups.
• Then evenly distribute the chocolate cheesecake mixture between the cups.
• Top with an additional 2 tbsp of the crushed cookies.
• Divide the whipped cream evenly between the 8 cups to top the parfaits.
• Garnish each parfait with chocolate shavings, sliced almonds, a sliced strawberry and/or any fruit of your choosing. Chill for at least 3 hours before serving.
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