Chocolate Berry Crunch Parfait
|Frozen dry pack raspberries||2 Cup (32 tbs), fresh or thawed frozen|
|Sugar/1 packet sugar substitute||2 Tablespoon|
|Low fat plain yogurt||2 Cup (32 tbs)|
|Cocoa powder||2 Tablespoon|
|Wheat germ||4 Teaspoon|
In a medium size bowl, combine the raspberries with 1 tablespoon of the sugar and set aside.
In another medium size bowl, combine the yogurt, cocoa powder, and remaining 1 tablespoon sugar, whisking until smooth and creamy.
Spoon 1/4 cup of the yogurt mixture into each of 4 8 ounce parfait glasses, top with 1/4 cup of the raspberries, then sprinkle with 1/2 teaspoon of the wheat germ.
Make 3 more layers, ending with the yogurt.
Refrigerate for 2 to 3 hours before serving.
Garnish, if you like, with mint.