Creamy Ricotta and Cherry Parfaits

Instructions

1. 1

   Drain the cherries, reserving the liquid in a 1-cup measuring cup. Add enough water to the reserved liquid to measure 1/3 cup.

2. 2

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

3. 3

   In a food processor, combine the ricotta, cream cheese, and sugar. Process until smooth. Add the maple syrup, lemon juice, and vanilla, and process until well combined. Gently fold in the whipped topping and chocolate chips.

4. 4

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