Berry Patch Parfaits Recipe

Summary

Ingredients

 Raspberries/Blackberries2 Cup (32 tbs)
 Sugar1⁄4 Cup (4 tbs), divided
 Cornstarch1 Teaspoon
 Vanilla low fat yogurt32 Ounce (1 Carton)
 Frozen reduced calorie whipped topping1⁄4 Cup (4 tbs), thawed
 Raspberries/Blackberries12

Nutrition Facts

Serving size: Complete recipe

Calories 1246 Calories from Fat 43

% Daily Value*

Total Fat 18 g28.2%

Saturated Fat 10.3 g51.6%

Trans Fat 0 g

Cholesterol 53.8 mg

Sodium 552.1 mg23%

Total Carbohydrates 247 g82.2%

Dietary Fiber 23.6 g94.4%

Sugars 193.4 g

Protein 37 g74%

Vitamin A 5.4% Vitamin C 168.9%

Calcium 134.9% Iron 192%

*Based on a 2000 Calorie diet

Directions

Place 2 cups raspberries in a food processor or blender; cover and process until pureed.
Press pureed berries through a sieve into a microwave-safe bowl, and discard seeds.
Add 2 tablespoons sugar and cornstarch to puree; stir with a whisk until blended.
Microwave at HIGH 3 minutes or until thick and bubbly, stirring after 1 1/2 minutes.
Spoon 1 tablespoon berry mixture into each of 4 (10-ounce) stemmed glasses.
Chill, uncovered, 10 minutes.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
Cover with additional paper towels; let stand for 5 minutes.
Scrape into a bowl using a rubber spatula.
Add remaining 2 tablespoons sugar to yogurt; stir well.
Divide yogurt mixture evenly among glasses; top each with 3 tablespoons berry mixture.
Cover loosely; chill at least 2 hours.
Top each parfait with 1 tablespoon whipped topping and 3 raspberries.
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