STRAWBERRY-RHUBARB PARFAIT

½ Pound fresh rhubarb, cut in ½-inch lengths
1 Pint fresh strawberries, quartered
¼ Cup sugar
1¼ Cup nonfat plain yogurt
3 Tablespoons orange juice

In a medium saucepan, combine strawberries, rhubarb, sugar, and orange juice. Bring to a boil over moderate heat, stirring to dissolve sugar. Reduce heat, cover and simmer slowly until strawberries and rhubarb are very soft, about 10 minutes. Transfer to a small bowl and refrigerate until cold. To serve, spoon alternate layers of yogurt and fruit into four balloon wineglasses or parfait glasses, ending with a spoonful of fruit. Allow a total of 1/3 cup fruit and 1/3 cup yogurt per serving. Refrigerate remaining fruit for another use. Serve parfaits immediately.

Serving size: 2/3 Cup
Calories: 125
Fat: 0.5 g
Cholesterol: 1.3 mg
Carbohydrate: 26 g
Protein: 5 g
Sodium: 58 mg

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