Berry Patch Parfaits
|Raspberries/Blackberries||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs), divided|
|Vanilla low fat yogurt||32 Ounce (1 Carton)|
|Frozen reduced calorie whipped topping||1⁄4 Cup (4 tbs), thawed|
Place 2 cups raspberries in a food processor or blender; cover and process until pureed.
Press pureed berries through a sieve into a microwave-safe bowl, and discard seeds.
Add 2 tablespoons sugar and cornstarch to puree; stir with a whisk until blended.
Microwave at HIGH 3 minutes or until thick and bubbly, stirring after 1 1/2 minutes.
Spoon 1 tablespoon berry mixture into each of 4 (10-ounce) stemmed glasses.
Chill, uncovered, 10 minutes.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
Cover with additional paper towels; let stand for 5 minutes.
Scrape into a bowl using a rubber spatula.
Add remaining 2 tablespoons sugar to yogurt; stir well.
Divide yogurt mixture evenly among glasses; top each with 3 tablespoons berry mixture.
Cover loosely; chill at least 2 hours.
Top each parfait with 1 tablespoon whipped topping and 3 raspberries.