This simple low-fat raspberry parfait, based on cottage cheese rather than cream, is a perfect destination for fresh or frozen raspberries. Serve it as a dessert, a breakfast, or a healthy movie snack!
Photo credit: © Eatwell101.com
Ingredients list for the Raspberry Cottage Cheese Parfait
Makes 4:
- 7 oz (200g) fresh or frozen raspberries
- 2 cups (450g) low-fat cottage cheese or cream cheese
- 1 to 2 tablespoons sugar (to taste)
- 2 gelatin sheets or 1/2 teaspoon agar-agar
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Wet the gelatin in a bowl of cold water.
2. Heat half the raspberries in a saucepan and crush them to make a puree. Simmer for 3 minutes, then filter to collect the juice. Chop roughly the remaining raspberries, keeping some for the garnish, and add to the juice. Add sugar and gelatin, and stir well together, and let cool a bit.
3. Meanwhile, beat cottage cheese with a whisk or a food processor until smooth. Add sugar to taste and continue to whisk until there is no graininess.
4. Divide into the bottom of 4 glasses and stir half the berries, then another layer of cottage cheese. Finish with the remaining berries. Pick 2 raspberries on a toothpick for garnish. Refrigerate for 1 hour before serving.
Note: This dessert will keep for two or three days in the refrigerator. You can substitute cottage cheese for Greek Yogurt.
Photo credit: © Eatwell101.com
Raspberry Cottage Cheese Parfait
by eatwell101
Yield: 4 servings
Prep Time: 15 min
Cook Time: 0 min
This simple low-fat raspberry parfait based on cottage cheese rather than cream is a perfect destination for fresh or frozen raspberries.
Ingredients
- 7 oz (200g) fresh or frozen raspberries
- 2 cups (450g) low-fat cottage cheese or cream cheese
- 1 to 2 tablespoons sugar (to taste)
- 2 gelatin sheets or 1/2 teaspoon agar-agar
Instructions
- Wet the gelatin in a bowl of cold water.
- Heat half the raspberries in a saucepan and crush them to make a puree. Simmer for 3 minutes, then filter to collect the juice. Chop roughly the remaining raspberries, keeping some for the garnish, and add to the juice. Add sugar and gelatin, and stir well together, and let cool a bit.
- Meanwhile, beat cottage cheese with a whisk or a food processor until smooth. Add sugar to taste and continue to whisk until there is no graininess.
- Divide into the bottom of 4 glasses and stir half the berries, then another layer of cottage cheese. Finish with the remaining berries. Pick 2 raspberries on a toothpick for garnish. Refrigerate for 1 hour before serving.
Recipe Notes
- This dessert will keep for two or three days in the refrigerator. You can substitute cottage cheese for Greek Yogurt.
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