STRAWBERRY YOGURT PARFAITS
¾ cup water
2 tablespoons sugar
¾ cup instant rice
16 ounces reduced fat or nonfat strawberry yogurt
2 cups sliced fresh strawberries
8 fresh mint leaves for garnish
1 cup loose-pack frozen raspberries, thawed, drained; reserve juice 1 teaspoon raspberry vinegar, or cider vinegar
2 teaspoons cornstarch
In sauce pan over medium heat, bring to boil water, sugar and nutmeg; stir in rice. Cover with Temp lone control closed; remove from heat and set aside 5 minutes, until liquid is absorbed. Fluff with fork; cool to room temperature.
Stir yogurt into rice; chill 30 minutes. Just before serving, layer rice mixture and berries in parfait glasses or dessert dishes, reserving a few berries for garnish. Garnish with mint leaves and reserved berries.