Black Forest Cannoli Parfaits

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

My family loves cannoli, but I don’t love making the shells.  This parfait is an easy way to enjoy the flavor without spending time baking the shells.

                Anna Ginsberg                                                                                                 Austin, Texas

Black Forest Cannoli Parfaits Recipe

Black Forest Cannoli Parfaits

1 package (16 oz.) frozen pitted tart cherries, thawed

2 Tbsp. sugar

1 Tbsp. cornstarch

2 Tbsp. lemon juice

Parfait:   1 carton (15 oz.) reduced-fat ricotta cheese

1 package (8 oz.) fat-free cream cheese

¼ cup sugar

2 Tbsp. maple syrup

2 tsp. lemon juice

2 tsp. vanilla

2 cups reduced-fat whipped topping

1/3 cup miniature semi-sweet chocolate chips

20 chocolate wafers, crushed

Drain cherries, reserving liquid in a 1-cup measuring cup.  Add enough water to measure 1/3 cup; set aside.

In a small saucepan, combine sugar and cornstarch; stir in reserved cherry juice mixture until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cherries and lemon juice.  Cool.

Place the ricotta, cream cheese and sugar in a food processor; cover and process until smooth.  Add the syrup, lemon juice and vanilla; process until combined.  Gently fold in whipped topping and chocolate chips.

Place 1 tablespoon crushed wafers in each of eight parfait glasses.  Top with 1/3 cup cheese mixture and a heaping tablespoonful of cherry sauce.  Repeat layers.  Refrigerate for at least 2 hours before serving.     8 servings

(Recipe for Black Forest Cannoli Parfaits was in tasteofhome.com)