11/2 cups trimmed strawberries, thinly sliced
3 tablespoons (1 ounce) mascarpone
1 cup lowfat vanilla yogurt, drained
1 tablespoon sugar
1 teaspoon cinnamon
3/4 cup lowfat almond granola
Place 1 cup strawberries, mascarpone, sugar, and cinnamon in a blender and whip until light.
Stir in lowfat vanilla yogurt and set aside.
Pour 1/3 cup of mixture into 6 clear parfait glasses.
Top with 1 layer of remaining strawberry slices (reserving 6 for garnish).
Scatter 1 tablespoon granola on top of the strawberry slices in each glass.
Top each glass with another layer of remaining strawberry mixture.
Garnish with 1 remaining strawberry.
Cover with plastic wrap and refrigerate a minimum of 2 hours or a maximum of overnight before serving.