[ladyseville]

Raspberry Cream Parfaits

1 1/2 cups raspberries (Reserve 12 berries for garnish)
2 tablespoons granulated sugar
1 1/4 cups plain low-fat yogurt
1 1/4 cups heavy cream
1 tablespoon rosewater*
1/4 cup granulated sugar (or to taste)

Rinse and drain raspberries and place in a small bowl, sprinkle with sugar to taste; set aside.

In a large mixing bowl, combine the yogurt and cream. Using an electric mixer, beat mixture until it is nice and thick. Beat in the sugar and rosewater.

In 4 Champagne flutes or wineglasses, spoon a layer of raspberries, then cream. Repeat layering, ending with the cream. Garnish each parfait with 3 berries.

Cover the glasses and chill before serving.

Makes 4 servings.

*Rosewater is available at most gourmet markets or Middle Eastern food stores.