Banana-Raspberry Yogurt Parfait
(makes 4 servings)
| 2 | medium ripe bananas, peeled and cut into small pieces |
| 1 1/2 | cups (360 g) plain low-fat yogurt |
| 1 | tablespoon (15 ml) spoonable brown sugar substitute |
| 2 | tablespoons (30 ml) fresh orange juice |
| 1 | cup (113 g) fresh or frozen (no sugar added) raspberries |
| 4 | sprigs of mint, for garnish |
- In a food processor or blender, combine the bananas, yogurt, brown sugar substitute, and orange juice. Process until smooth.
- Spoon some of the banana mixture into each of 4 parfait glasses or stemmed goblets. Top each with 1 tablespoon (15 ml) raspberries. Continue to layer yogurt and berries, ending with yogurt.
- Garnish with a mint sprig and serve.
| Per serving: | 132 calories (12% calories from fat), 6 g protein, 2 g total fat (1.0 saturated fat), 25 g carbohydrate, 4 g dietary fiber, 6 mg cholesterol, 67 mg sodium |
| Exchanges: | 2 carbohydrate (1 fruit, 1 skim milk) |
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