- 1 container (8 ounces) plain low-fat yogurt
- 1 cup sliced strawberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/8 teaspoon almond extract
- 1 tablespoon plus 2 teaspoons pourable sugar substitute,* divided
- 2 tablespoons slivered or sliced almonds, toasted
Line strainer with coffee filter or 2 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 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 2 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.
*Note: This recipe was tested using sucralose-based sugar substitute.
Yield: 2 servings. Serving size: 1/2 cup yogurt, 1 cup berries.
Nutrition Facts Per Serving:
Calories: 220, Carbohydrates: 30 g, Protein: 9 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 84 mg, Fiber: 6 g
Exchanges per serving: 1 Fat, 1 1/2 Fruit, 1 Milk.
Copyright Diabetic Cooking.