Particularly during the off-season when cherries are scarce, this dish is the best way to satisfy your craving. It is elegant enough to offer to visitors who won’t care how quick and simple it is to prepare. Nice when topped with whipped cream.
| Prep Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 desserts |
Ingredients
- 1 cup crushed shortbread cookies
- 3 tablespoons unsalted butter, melted
- 1 tablespoon white sugar
- 1 (8 ounce) package reduced-fat cream cheese
- ½ cup low-fat plain Greek yogurt
- ½ cup sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon almond extract
- 1 pinch salt
- 1 (21 ounce) can cherry pie filling
Instructions
- Combine shortbread cookie crumbs, butter, and sugar in a small bowl; set aside.
- Combine cream cheese, yogurt, condensed milk, lemon juice, almond extract, and a pinch of salt in a bowl. Using an electric mixer, beat until smooth.
- Add about 1 tablespoon of cookie mixture to the bottom of four 8-ounce canning jars or small dessert dishes. Spoon or pipe in a layer of the cream cheese mixture, followed by a layer of cherry pie filling. Repeat this layering once more.
- Move desserts to the refrigerator to chill for at least 30 minutes or longer before serving.
- Feel free to substitute graham cracker crumbs for the shortbread cookie crumbs if you prefer.
Nutrition Facts
| Calories | 803 kcal |
| Carbohydrate | 107 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 17 g |
| Sodium | 542 mg |
| Sugars | 33 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe, easy enough to make in a pinch. I should have let the cream cheese soften more but overall this is a solid sweet-tooth satisfier.