This week's Dessert of the Week is the kind you can enjoy as you keep true to your New Year's resolution. Strawberry Parfait is light and luscious. You will not miss the calories and marvel at how good it tastes. You can substitute fresh frozen strawberries if you can't find fresh.

Richard Simmons latest book Sweetie Pie features low fat desserts. This is an excellent cookbook for those with a sweet tooth. Try his version of S'mores- they remind me of my girl scouting days by the campfire.

What did you think of the dessert?

• 2 cups of nonfat milk
• 1/4 cup cup of powdered milk
• 1/3 cup of granulated sugar
• 3 tablespoons of cornstarch
• 1/2 teaspoon of vanilla
• Strawberry filling :
  • 2 cups of strawberries
  • 2 tablespoons of confectioner's sugar

1. Bring milk, powdered milk, sugar, and cornstarch to a boil in a saucepan over low heat, stirring constantly until thickened, 15-20 minutes. Then boil for 30 seconds. You don't want it to stick to the bottom of the pan.
2. Remove from the heat and add the vanilla. Strain into a bowl.
3. Place plastic wrap directly on the surface of the custard. Refrigerate until chilled and firm, about 30 minutes.
4. Prepare strawberry filling by pureeing the strawberries and sugar in a blender or food processor.
5. In parfait or wine glasses, spoon custard and then filling into the cup. Make a couple of layers or until the glass is full. Continue this in each cup until you have used all of the custard and filling.
6. Serve right away or chill before serving.