This yogurt parfait makes a great snack for after school but it's also a nice healthy dessert choice for after dinner. It's light, fresh, and full of fruit, and you'll love the contrast of crunchy toasted nuts in each spoonful.
Nutrition per serving may change if servings are adjusted.
½ (8 ounce) package reduced-fat cream cheese, softened
2 (6 to 8 ounce) cartons raspberry fat-free yogurt with sweetener
1½ cups sliced fresh strawberries
1½ cups chopped, pitted fresh peaches
1 cup fresh blueberries
2 tablespoons sliced almonds or walnuts, toasted (see Tip)
Beat cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Gradually beat in yogurt. Combine strawberries, peaches, and blueberries in a large bowl.
Spoon half of the fruit mixture into four 10- to 12-ounce wide-mouth glasses or parfait glasses. Spoon half of the yogurt mixture onto the fruit in the glasses. Repeat layers. Top with sliced almonds (or walnuts).
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.