BERRY PARFAIT

2 Pints ripe Strawberries, rinsed and hulled	1/4 Cup unsweetened Apple juice concentrate, thawed
1 Pint Raspberries, picked over (with 6 reserved for garnish)	Pinch of ground Cinnamon
1 Pint Blueberries, rinsed	3 1/2 Cups non-fat plain Yogurt, drained slightly
1/2 Pint Blackberries, lightly rinsed (with 6 reserved for garnish)	6 fresh Mint sprigs

Cut 1 pint of the strawberries into 1/2 inch pieces. Place in a large bowl along with the raspberries, blueberries and blackberries. Set aside.

To make the sauce, coarsely chop the remaining pint of strawberries. Place in a heavy saucepan with apple juice concentrate and cinnamon. Cook for 10 minutes over low heat, stirring occasionally. Remove from heat and cool to room temperature, then puree in a blender until very smooth. Toss 1 cup of the sauce with the berries in the bowl. Save the remaining sauce for another use.

To assemble the parfaits, use six 12-ounce parfait glasses, tall tumbler or beer glasses. Place 1/4 cup of berries in the bottom of each glass. Top with 1/4 cup yogurt. Next, add another 1/4 cup berries, followed by another 1/4 cup yogurt. Finish with 1/2 cup berries. Dollop each with one tablespoon of yogurt. Garnish each with 1 reserved raspberry and 1 blackberry and a sprig of mint. Refrigerate for 1 to 2 hours before serving.