|1 pint||Blueberries, picked of stems|
|2||Containers (8-ounce) low-fat lemon yogurt|
|Fresh whipped cream|
In parfait glasses or tall, wide wine glasses, arrange alternate layers of the blueberries and yogurt. Make the top layer blueberries. Chill for at least an hour before use. Top with a dollop of whipped cream just before serving. Makes 4 servings.
Recipe from In The Kitchen With Bob Posted to EAT-L Digest 06 Sep 96 From: Pam and KerryAnn Cobb <priss@...> Date: Fri, 6 Sep 1996 15:30:03 -0500
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