I read something in a magazine recently (sorry, just can’t remember which one) that had a tip for lemonade…you know how it gets watery if you deluge it with ice cubes to keep it nice and cold? Well, the suggestion was to simply make a batch of lemonade, put it in ice cube trays and freeze. Then use in your lemonade to keep it cold without watering it down.
It seems like such a no-brainer, doesn’t it!? 
Ingredients:
One container (8 ounce) lowfat yogurt, any variety
One tub (8 ounce) fat free whipped topping, thawed, divided
One banana, sliced
One can of (20 ounce) pineapple chunks, drained
1 cup banana nut-crunch cereal
Directions:
Stir yogurt and 1/2 of the whipped topping in large bowl until smooth. Alternately layer yogurt mixture, bananas, pineapple chunks, cereal and remaining whipped topping in 6 parfait glasses; repeat layers.
Extra: Garnish with fresh mint sprigs.
Nutrition Bonus
This refreshing dessert is a good source of vitamin C and iron. It’s also low in sodium.
Recipe makes six servings.
Diet Exchange: 3 Carbohydrate
