Strawberry Parfait (Modified and Swapped Ingredients)

Traditional Ingredients:

• 4 cups sliced strawberries, divided
• ¼ cup granulated sugar
• 1 cup fat-free ricotta cheese
• ½ cup (4 ounces) 1/3-less-fat cream cheese, softened
• ¼ cup powdered sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 cup amaretti cookie crumbs (about 8 cookies)
• ½ cup frozen reduced-calorie whipped topping, thawed
• 2 tablespoons slivered almonds, toasted

Modified Ingredients (Lighter option with swaps):

• 90 ml water (6 Tablespoons), divided
• 25 ml gelatin (5 teaspoons), divided
• 500 ml cranberry juice, strawberry or mixed berry (2 cups)
• 200 g pomegranate seeds or strawberries (1 cup), about 1 pomegranate
• 500 ml low fat vanilla-flavored yogurt (2 cup)

Preparation Instructions:

To make the syrup (Can be made, up to a week in advance)

1. Pour 45 ml (3 Tablespoons) water into a cup and sprinkle 15 ml (3 teaspoons) gelatin evenly over the water.
2. Let rest for 30 seconds. Place the cup into a bowl of hot water and stir the gelatin until dissolved or soften gelatin in the microwave for 20 seconds on high.
3. In a large bowl, mix fruit juice and pomegranate seeds, reserving some seeds for decoration. Stir into dissolved gelatin.
4. Place in refrigerator to set for about 90 minutes until the jelly is slightly thickened.
5. Gently mix the fruit throughout the jelly and pour into 6 serving cups, glasses or bowls until two thirds full.
6. Refrigerate to set completely—about 30 minutes.
7. When the pomegranate jelly is set, pour the second 45 ml (3 Tablespoons) water into a cup and evenly sprinkle in 10 ml (2 teaspoons) gelatin. Dissolve gelatin as described in step 1.
8. Stir gelatin into yogurt and pour carefully on top of fruit jelly to create a separate layer.
9. Refrigerate to set the second yogurt layer—about an hour.
10. When set, decorate with reserved pomegranate seeds.