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Black Cherry, Gingersnap, and Pecan Parfait

8 ginger snaps
1/2 cup pecan halves, toasted if desired
2 containers (6 oz. each) non-fat black cherry yogurt
2/3 cup fat-free whipped topping
2 kiwi, peeled and chopped
1 black cherry for garnish (optional)

In a medium-size re-sealable plastic bag, combine ginger snaps and 1/4 cup pecans; seal bag. With a rolling pin or large heavy spoon, gently pound mixture to crumble cookies and pecans. (The mixture should be somewhat coarse, not finely ground.) Set aside. In a small bowl, mix all yogurt together. Add whipped topping and gently fold in to blend. Do not over mix. To assemble in individual 6- to 8-ounce glass serving pieces, spoon 2 Tbsp. gingersnap-pecan mixture into bottom of each glass. Top each with 1/4 cup yogurt mixture. Portion the chopped kiwi into each glass and top with about another 1/4 cup yogurt mixture to use all that’s remaining. Top each serving with remaining gingersnap-pecan mixture. Coarsely chop remaining 1/4 cup pecan halves and sprinkle on top for garnish. Refrigerate parfaits at least 30 minutes or up to two hours. Serve chilled. Serves 4.

 

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