Raspberry Cheesecake Parfait - cooking recipe

Ingredients

1/4 cup low-fat ricotta cheese
1/4 cup fat free cream cheese
2 tablespoons sugar
2 tablespoons no-sugar added all fruit seedless raspberry jelly, melted
1 cup fresh raspberry
6 tablespoons vanilla wafer crumbs (about 10 cookies)
2 tablespoons frozen reduced-calorie whipped topping, thawed

Preparation

Position knife blade in food processor bowl; add first 3 ingredients.
Process until smooth, scraping sides of processor bowl once; set mixture aside.
Combine raspberry spread and raspberries, and stir gently.
Spoon 1/4 cup raspberry mixture into each of 2 8 oz parfait glasses.
Top each with 2 Tbs ricotta mixture, 3 Tbs cookie crumbs, 2 Tbs ricotta mixture, 1/4 cup raspberry mixture, and 1 Tbs whipped topping.
Chill parfaits at least 2 hours before serving.