Raspberry Cheesecake Parfaits

1/4 cup light ricotta cheese (or cottage cheese, lowfat)

1/4 cup nonfat cream cheese

2 TBS Splenda

2 TBS no sugar added all fruit seedless raspberry spread, melted

1 cup fresh raspberries (or frozen berries, unsugared)

1/4 cup plus 2 TBS low fat vanilla wafer cookie crumbs

2 TBS Cool Whip Free, thawed

Process first 3 ingredients in food processor, process until smooth.  Set mixture aside.  Combine raspberries and raspberry spread and stir gently.  Spoon 1/4 cup raspberry mixture into 2 (8oz) parfait glasses

Top each with 2 TBS ricotta mixture.  Top with 3 TBS cookie crumbs.  Layer 2 TBS ricotta mixture and another 1/4 cup raspberry mixture and top with 1 TBS whipped cream.  Chill parfaits at least 2 hours before serving.

Makes 2 servings @ 3 POINTS