Serves 1


1/2 cup fresh raspberries
Sugar substitute equivalent to 2 tsp sugar
1 Tbsp unsalted pecan pieces
1/2 cup low-fat raspberry yogurt


  1. Puree raspberries in food processor and blend in sugar substitute.
  2. Toast pecans in toaster oven for 1 minute or until brown.
  3. Scoop half the yogurt into a bowl or parfait glass.
  4. Spoon in half the sauce and then the remaining yogurt. Add remaining sauce on top. Sprinkle with the pecans.
  5. Refrigerate until ready to serve.

PER SERVING 161 calories, 8 g protein, 18 g carbohydrates, 5 g fiber, 12 g sugar, 7 g fat, 2 g saturated fat, 8 mg cholesterol, 87 mg sodium

Publication Review By: the Editorial Staff at

Published: 13 May 2015

Last Modified: 28 May 2015