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Recipe of the Week- Dairy Cheesecake Mousse Parfait


8 ounces reduced-fat or Greek cream cheese, softened

⅓ cup xylitol (or less to taste) – can substitute with your choice of zero-calorie sweetener 

1 1/2 teaspoons vanilla extract

¼ teaspoon lemon extract

2 TAP cookies, crumbed

1 cup whipped cream – you can use the kind from the spray can

1 cup frozen berries, thawed 


  1. Beat cream cheese until smooth.
  2. Mix in xylitol, vanilla, and lemon extract until well combined.
  3. Fold half of the whipped cream into cream cheese mixture until well incorporated.
  4. Fold in the other half of the whipped cream.
  5. Beat with an electric mixer on high until light and fluffy.
  6. Refrigerate for at least two hours. 

To Assemble:

For each mousse cup, layer the ingredients as follows:

¼ a cup of berries

2 tablespoons mousse mixture

¼ of the crumbled cookie

2 tablespoons mousse mixture

Makes 6 servings. Count each serving as a snack. Enjoy!