Prep: about 10 minutes
Makes: 4 servings
1 ¼ cups unsweetened frozen raspberries, partially thawed.
1 tablespoon sugar
2 2/3 cups fat-free vanilla yogurt
2 bananas thinly sliced.
Fresh raspberries for garnish (optional)
1. In food processor with knife blade attached, pulse raspberries and sugar until almost smooth.
2. Into four 10-ounce glasses or goblets, layer about half of raspberry puree, half of yogurt, and half of banana slices; repeat layering. Top with raspberries if you like.
>>Each Serving: about 140 calories, 6g protein, 30g carbohydrates, 0g total fat, 2g fiber, 3mg cholesterol, 95mg sodium.