4 cup sliced strawberries, divided
1/4 cup granulated sugar
1 cup fat-free ricotta cheese
1/2 cup 1/3 less fat cream cheese, softened
1/4 cup powdered sugar
1 tbsp water
1 tsp vanilla extract
1 cup amaretti cookie crumbs (8-9 cookies)
1/2 cup frozen whipped topping, thawed
2 tbsp slivered almonds, toasted
Place 2 cups of strawberry slices and sugar in blender or processor and process until smooth.
Set puree aside.
Combine ricotta and next 4 ingredients (thru vanilla) in a medium bowl, stir well with a whisk.
Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses.
Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; then repeat the layers.
Drizzle the remaining puree over each serving.
Chill for 2 hours.
Top each parfait with 2 tablespoons of whipped topping and 1 1/2 teaspoons of toasted almonds.