Strawberry parfaits with yogurt and granola

My Carolina Kitchen

1 pound fresh strawberries, hulled

1/3 cup plus 1 ½ tablespoons sugar

¾ teaspoon ground ginger

¼ teaspoon ground cinnamon

2 cups plain Greek-style yogurt (low fat is fine)

½ teaspoon good-quality vanilla

¾ cups good-quality purchased granola

Slice hulled strawberries. Place a heavy large frying pan over medium heat. Add sliced strawberries and sprinkle with 1/3 cup sugar, ginger and cinnamon. Stir constantly until sugar dissolves and becomes syrupy and the strawberries are tender when pierced with a knife, about 4 - 6 minutes. Watch carefully so fruit does not become overcooked and mushy. Remove from heat and cool to room temperature (very important).

In a medium bowl, whisk together yogurt, remaining 1 ½ tablespoons sugar and vanilla.

To serve, spoon about ¼ cup strawberry mixture, including juices, into each of six medium-size wine or parfait glasses. Top each with 2 to 3 tablespoons yogurt. Sprinkle each with 1 tablespoon granola. Repeat layers. Serve immediately.

Adapted from Sunday Brunch by Bette Rosbottom, serves 6