Makes 2 servings
|1||container (8 ounces) low-fat plain yogurt|
|1||cup sliced strawberries|
|1/8||teaspoon almond extract|
|1||tablespoon plus 2 teaspoons granular sugar substitute|
|2||tablespoons slivered or sliced almonds, toasted|
- Line strainer with coffee filter or two sheets paper towel; place over bowl. Place yogurt in strainer; refrigerate at least 2 hours or up to 24 hours to drain.
- In medium bowl, combine strawberries, raspberries and blueberries. Add extract and 2 teaspoons of sugar substitute; toss lightly. Chill at least 30 minutes or up to 2 hours.
- Transfer drained yogurt to small bowl, stir in remaining 1 tablespoon sugar substitute. Spoon 1/3 cup berry mixture into each of two wine or parfait glasses. Spoon half of yogurt mixture over berries. Repeat layering with half of remaining berries, remaining yogurt and remaining berries. Top with almonds.
|Serving Size:||1/2 cup yogurt, 1 cup berries|
|Calories from Fat||25 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
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