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.