Yogurt and Jam Parfaits

Yield: 4 servings

½ cup cold heavy cream

1 cup Greek yogurt

½ cup sugar-free jam

1. Whisk cream to soft peaks in a large bowl. Fold in yogurt.

2. Spoon jam evenly on top and gently swirl in, leaving streaks. Divide mixture evenly among 4 glasses. Refrigerate for at least 1 hour or, covered, for up to 1 day before serving.

Per serving: 302 calories; 25g fat; 15g saturated fat; 73mg cholesterol; 7g protein; 19g carbohydrate; 15g sugar; 1g fiber; 44mg sodium; 102mg calcium

Nutrition analysis used plain, whole milk Greek yogurt.

Recipe by Martha Stewart Living

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