Strawberry-Blueberry Parfait

8 ounces fresh strawberries (for about 1 cup chopped)
1/4 cup sugar
4 ounces store- shortbread cookies with pecans (about 8 cookies, for 1 cup crumbs)*
1/2 cup reduced-fat nondairy whipped topping, such as Cool Whip®, plus 4 teaspoons extra for garnish, defrosted if frozen
1/2 cup reduced-fat vanilla yogurt
8 ounces (about 1 cup) fresh blueberries

Cap the strawberries, cut the berries into bite-size pieces and place them in small mixing bowl. Sprinkle the sugar over the berries, and stir. Use the spoon to crush the berries slightly so they will release juice. Set aside.

Place the cookies in a zipper-top plastic bag and use a rolling pin or meat mallet to crush them finely. Set the crumbs aside.

In a small bowl or 2-cup measure, stir together 1/2 cup of the whipped topping and the yogurt. Stir until it is well blended. Set aside.

Divide the cookie crumbs evenly in the bottom of 4 parfait glasses or other dessert dishes (that hold at least 1 cup). Spoon the strawberry mixture evenly over the crumbs. Spoon the yogurt mixture evenly over the strawberries. Divide the blueberries evenly, and scatter them over the yogurt mixture in each dish.

The dishes may be served at once or covered with plastic wrap and refrigerated until ready to serve, up to 3 hours. Just before serving, dollop 1 teaspoon of whipped topping on top of each dish as a garnish.

* Notes

For testing purposes we used Keebler Pecan Shortbread Cookies. Some brands do not contain pecans, and these can be used also. Vanilla wafers or butter cookies also can be substituted.

If you don’t have parfait glasses, use large wine glasses, beer mugs, clear cereal bowls or even small decorative canning jars. Just measure the serving dish’s capacity by filling it with water. Make sure the dish holds at least 1 cup.

Approximate Values Per Serving: 302 calories (33% from fat), 11 g fat (4 g saturated), 11 mg cholesterol, 4 g protein, 48 g carbohydrates, 3 g dietary fiber, 101 mg sodium

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