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Strawberry Chiffon Cheesecake Parfaits

Strawberry Chiffon Cheesecake Parfait garnished with chopped fresh Straweberries and Strawberries in foreground
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A fluffy Strawberry Chiffon Cheesecake Parfait topped with Graham Cracker Crust and fresh strawberries, makes pretty dessert to welcome Spring.

Ingredients

Units Scale

For the Filling:

  • 1 1/4 teaspoons Unflavored Gelatin (Half of a packet)
  • 2/3 cup Pineapple Juice
  • 8 oz package Fat Free Cream Cheese, softened to room temperature OR yogurt strained for 24 hours
  • 42 grams Freeze Dried Strawberries (about 1 cup) ground into a powder
  • 4 Tablespoons Granulated Sugar
  • 2 Large Eggs, separated
  • 1/4 teaspoon Kosher Salt

For the Crust:

  • 20 Graham Cracker (5 Sheets), processed into crumbs
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Butter, melted
  • 2 pinches Kosher Salt

Instructions

For the Graham Cracker Crust:

  1. Combine graham cracker crumbs, sugar and butter and mix well to combine, and store in an air-tight container.  

For the Filling:

  1. In a food processor or blender, process the strawberries until it is a fine powder.  Set aside.
  2. Beat the softened cream cheese in a bowl fitted with a paddle mixer.  Combine the strawberry powder into the cream cheese and beat on high speed, until the mixture is creamy and smooth. 
  3. In a small saucepan, combine together the gelatin and pineapple juice.  Set aside and let bloom for about 5 minutes. 
  4. Meanwhile, in a separate bowl, whisk the egg whites on high speed.   Continue to whisk until stiff peaks form and set aside.
  5. Over low heat, stir the gelatin mixture, until the gelatin is completely dissolved. Remove from heat.
  6. In a small bowl, whisk together the egg yolk and sugar.  Continue to whisk until the egg yolk begins to turn a pale yellow. 
  7. To Temper the Egg Yolk:  Add about 2 tablespoons of the warm gelatin mixture to the egg yolk, while whisking.  It is important to add small amounts of the warm liquid while whisking to keep your eggs from becoming scrambled. This process is called tempering.   Repeat this step adding two more tablespoons of warm liquid. 
  8. Mix all of the egg yolk mixture into the saucepan with the remaining gelatin mixture, and over a medium-low heat cook stirring constantly.  Cook until the mixture thickens slightly, about 3-5 minutes.
  9. On low speed gradually add about 1/3 of the gelatin mixture to the cream cheese mixture, mix until well blended before adding more gelatin.  Repeat this two more time until all of the gelatin is incorporated.  Remove bowl from the mixer.
  10. Gently fold in stiff egg whites.  Continue to fold until the mixture is incorporated and you can no longer see large pockets of egg white. 

To assemble parfaits:

Spoon about 1/2 cup of the chiffon filling into each serving cup.  Repeat using the remainder of the filling mixture for the next five parfaits, and refrigerate until firm.  About 1 to 1 1/2 hours. 

Before serving,  sprinkle with 1 Tablespoon of Graham Cracker Crust and top with dice fresh strawberries.  

Buon Appetitio!

 

Notes

One serving is 5 WW Smart Points. 

If you would like to make these parfaits without the crust, you can reduce the points to 3 WW Smart Points per serving. 

The Crust recipe makes 12 servings (12 Tablespoons) at 2 points per Tablespoon.  Store the remaining crumb mixture in an air tight container, for other uses.  Sprinkle it over puddings, ice cream or fresh fruit. 

Find it online: https://www.miascucina.com/strawberry-chiffon-cheesecake-parfaits/

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