¾  cup water 2 tablespoons sugar Dash nutmeg ¾  cup instant rice 16 ounces reduced fat or nonfat strawberry yogurt 2 cups sliced fresh strawberries 8 fresh mint leaves for garnish


1 cup loose-pack frozen raspberries, thawed, drained; reserve juice 1 teaspoon raspberry vinegar, or cider vinegar 2 teaspoons cornstarch


In sauce pan over medium heat, bring to boil water, sugar and nutmeg; stir in rice. Cover with Temp lone control closed; remove from heat and set aside 5 minutes, until liquid is absorbed. Fluff with fork; cool to room temperature.

Stir yogurt into rice; chill 30 minutes. Just before serving, layer rice mixture and berries in parfait glasses or dessert dishes, reserving a few berries for garnish. Garnish with mint leaves and reserved berries.