1 tablespoon fresh lemon juice
1 tablespoon honey
16 ounces strawberries, hulled and sliced
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1/3 cup well-chilled heavy cream
2 tablespoons sugar
1/4 teaspoon almond extract
1/3 cup plain low-fat Greek-style yogurt
14 small amaretti or shortbread 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. Serve right away.
Makes 4 servings, each with 110 calories, 2 grams protein, 17 grams carbohydrates, 4 grams fat, 15 mg cholesterol, 10 mg sodium, 1 gram dietary fiber, 15 grams sugar.
Ellie Krieger, host of "Ellie's Real Good Food" on public television. She blogs and offers a weekly newsletter at www.elliekrieger.com.