1 (10 oz.) pkg. frozen sliced strawberries with sugar
3 1/2 c. skim milk
1/2 c. regular long grain rice
4 tsp. sugar
1/2 tsp. salt
1 1/4 c. lowfat vanilla frozen yogurt
Mint sprigs for garnish

ABOUT 2 1/2 HOURS BEFORE SERVING OR EARLY IN DAY:

Remove strawberries from freezer and let stand at room temperature to thaw. Meanwhile, in 3-quart saucepan over medium heat, heat milk, rice, sugar, and salt to boiling. Reduce heat to low; cover and simmer 50 to 55 minutes, stirring occasionally, until rice is very tender and mixture is creamy. Pour rice mixture into a large bowl; refrigerate about 1 hour or until well chilled.

Drain syrup from strawberries. In blender at medium speed or in food processor with knife blade attached, blend strawberries until smooth. Pour pureed strawberries into small bowl. Place frozen yogurt in refrigerator to soften.

Into pureed strawberries, stir 2 tablespoons frozen yogurt. Stir remaining frozen yogurt into rice-pudding mixture.

Into 6 (8 oz.) dessert bowls or goblets, spoon strawberry mixture; top with rice-pudding mixture. Refrigerate if not serving right away. Garnish each rice pudding dessert with a fresh mint sprig. Makes 6 servings. About 180 calories.