Strawberry Amaretto Parfaits

1 tablespoon fresh lemon juice

1 tablespoon honey

16 ounces strawberries, hulled and sliced

1/3 cup well-chilled heavy cream

2 tablespoons sugar

¼ teaspoon almond extract

1/3 cup plain low-fat Greek-style yogurt

14 small amaretti cookies (2 ounces)

Whisk together the lemon juice and honey in a medium bowl. Add the strawberries and toss gently to coat.

Combine the heavy cream, sugar and almond extract in the bowl of a stand mixer or handheld electric mixer; beat for about 2 minutes on high speed until soft peaks form. Use a spatula to gently fold in the yogurt.

Place the cookies in a zip-top bag; seal, pressing as much air out as possible, then use a rolling pin or mallet to crush them to the consistency of large crumbs.

To make the parfaits, dollop 1 tablespoon of the whipped cream mixture into each serving bowl or glass. Top each portion with 2 tablespoons of the cookie crumbs, then a quarter of the dressed, sliced berries. Complete the layering with 1 tablespoon of the whipped cream mixture, then 1 tablespoon of cookie crumbs.

The parfaits can be assembled, covered and refrigerated up to 8 hours in advance; leave off the final topping of amaretti crumbs until just before serving.

Serve right away.

Serves 4

Nutrition | Per serving (using half the cream mixture): 110 calories, 2 g protein, 17 g carbohydrates, 4 g fat, 3 g saturated fat, 15 mg cholesterol, 10 mg sodium, 1 g dietary fiber, 15 g sugar

From nutritionist and cookbook author Ellie Krieger