Yummy low fat Sunday dessert!

I pulled out some insanely invasive mint from the garden today, and I wanted to put it to good use! I tried this recipe from Epicurious (formerly from SELF mag, I think), and it was quick, easy and so so delicious!

Strawberry-ricotta Parfait

• 15 ounces lowfat ricotta
• 2 teaspoons vanilla extract
• 1 tablespoon granular Splenda (or other sugar substitute, or brown sugar to taste)
• 4 cups fresh strawberries, hulled and sliced, or 1 cup frozen, sliced
• 1/4 cup packed fresh mint, chopped, plus 4 sprigs
• 2 tablespoons balsamic vinegar
• 1/2 cup crushed whole-wheat graham crackers (but, I used low fat cinnamon instead!)

Mix ricotta, vanilla and sugar in a bowl. In another bowl, mix strawberries, mint and vinegar.

Spoon 2 tablespoon ricotta mixture into the bottom of 4 parfait or iced tea glasses. Add a layer of crackers, strawberries and another layer of ricotta. Top with remaining strawberries and mint sprigs. Serve immediately or chill up to 4 hours.