This quick dessert looks sensational served in an old-fashioned sundae glass

Ingredients:

• 1 ¼ cups unsweetened frozen raspberries, partially thawed
• 1 tsp sweetener, or to taste
• 2 2/3 cups fat-free vanilla yogurt
• 2 bananas, thinly sliced
• Fresh raspberries for garnish (optional)

Directions:
1. In food processor with the knife blade attached, pulse raspberries and sweetener 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.

Allowance: Makes 4 servings.
Count each serving as 1 fruit (group 4) and 1 dairy (group 1).