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)|