Low-Fat Rhubarb Strawberry Parfait

Enjoy this fruit crisp topped with plain yogurt. Yogurt provides friendly bacteria that multiply in your intestines and help maintain immune function. Rhubarb and strawberries provide a sweet-sour twist to yogurt’s tang.

Makes about eight 1-cup servings. 

Filling:
4 c. fresh rhubarb, diced
1 ½ c. fresh strawberries, sliced
⅓  c. sugar
3 T. flour
1 tsp. cinnamon

Topping:
1 c. whole wheat flour
½ c. brown sugar, lightly packed
½ c. old-fashioned oats
⅓  c. canola oil
½ tsp. salt

2 c. plain low-fat yogurt (1/2 c. per serving.)
 
•    Preheat oven to 325 degrees.
•    In a bowl, mix together filling ingredients. Place in a shallow, 9” baking dish.
•    In a bowl, mix together topping ingredients. Sprinkle over fruit.
•    Bake about 40-45 minutes, until fruit is soft and bubbly.
•    Cool. To serve, dish out the crisp and top with plain low-fat yogurt.

Nutritional Information per Serving: 286 calories, 6.9 g protein, 43 g carbohydrates, 10.8 g fat (1.4 g saturated), 3.6 mg cholesterol, 4.2 g fiber, 194 mg sodium.