Lemon-Blueberry Parfait |
Course : Fruits
Serves: 4 |
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Ingredients:
8 ounces lemon chiffon fat-free yogurt |
1/2 cup frozen reduced-calorie whipped topping -- thawed |
1 cup fresh or frozen blueberries |
1/2 cup gingersnap crumbs --about 12 cookies |
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Preparation / Directions:
1. Spoon yogurt onto several layers of heavy-duty paper towels: spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula Fold in whipped topping
2. Spoon 2 tablespoons blueberries into each of 4 parfait glasses; top each with 2 tablespoons yogurt mixture and 1 tablespoon crumbs. Repeat procedure once, ending with crumbs.
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Nutritional Information:
CAL 170 (27% from fat); PRO 4 g; fat 5.1 g (sat 1 g); CARB 27 g; FIB 1.7 g; CHOL 10 mg; IRON 1.3 mg; SOD 70 mg; CALC 100 mg. |
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