Yield: 6 servings
|2 pints||Ripe strawberries, rinsed and hulled|
|1 pint||Raspberries, picked over (with 6 reserved for garnish)|
|1 pint||Blueberries, lightly rinsed|
|½ pint||Blackberries, lightly rinsed (with 6 reserved for garnish)|
|¼ cup||Unsweetened apple juice concentrate, thawed|
|\N pinch||Ground cinnamon|
|3½ cup||Nonfat plain yogurt, drained slightly|
|6 \N||Fresh mint sprigs|
Berry parfaits - made with summer's best blueberries, raspberries, strawberries and blackberries - are lightened by the use of nonfat plain yogurt flavored with just a pinch of cinnamon to create as luscious a treat as ever graced a soda fountain.
1. Cut 1 pint of the strawberries in ½" pieces. Place in a large bowl along with the raspberries, blueberries and blackberries. Set aside.
2. To make the sauce, coarsely chop the remaining pint of strawberries. Place in a heavy saucepan with apple juice concentrate and cinnamon. Cook for 10 minutes over low heat, stirring occasionally. Remove from heat and cool to room temperature, then puree in a blender until very smooth. Toss 1 cup of the sauce with berries in the bowl. Save the remaining sauce for another use.
3. To assemble parfaits, use six 12-ounce parfait glasses, tall tumblers or beer glasses. Place ¼ cup berries in the bottom of each glass. Top with ¼ cup yogurt. Next, add another ¼ cup berries, followed by another ¼ cup yogurt. Finish with ½ cup berries.
Dollop each with 1 tablespoon yogurt. Garnish each with 1 reserved raspberry and 1 blackberry and a sprig of mint. Refrigerate for 1-2 hours before serving.
Per serving: 171 calories, 0.9 grams fat, 2 milligrams cholesterol.
From: Michael Orchekowski Date: 09-24-94