Strawberry Napoleons

Ingredients

• 0.5 cup milk fat-free
• 1 cup polly-o free natural nonfat ricotta cheese 
• 1  env. knox gelatine unflavored
• 18  graham crackers (36 squares)
• 1 tsp lemon zest grated
• 1 cup vanilla yogurt low-fat
• 0.5 cup strawberries chopped
• 0.3 cup sugar 

Equipment

• bowl
• sauce pan
• blender

Directions

1. Sprinkle gelatine over milk in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly.
2. Add sugar; stir until dissolved. Cool slightly.
3. Place yogurt, ricotta cheese and lemon zest in blender; cover. Blend until smooth. Gradually add gelatine mixture, blending well after each addition.
4. Pour into medium bowl; cover. Refrigerate 30 min. or until slightly thickened.
5. Stir in strawberries. Refrigerate an additional 30 min. or until mixture is of mounding consistency. Top each of 12 graham squares with 2 Tbsp. of the strawberry mixture; cover each with a second graham square. Repeat layers once. Refrigerate until ready to serve. Store leftover desserts in refrigerator.