Low-Fat Chocolate Berry-Crunch Parfait - cooking recipe

Ingredients

2 c. fresh or thawed frozen dry-pack raspberries
2 Tbsp. sugar or 1 packet sugar substitute or to taste
2 c. plain low-fat yogurt
2 Tbsp. cocoa powder (not a mix)
4 tsp. wheat germ
4 mint sprigs (optional)
Lite Cool Whip (optional)

Preparation

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 raspberries into 4 (8-ounce) parfait glasses, 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 with mint sprigs and/or Lite Cool Whip