Raspberry-Mango Breakfast Parfaits
For breakfast or dessert, this parfait makes delicious use of seasonal fruits.
For information on women and heart disease, visit Go Red for Women. (Link opens in a new window)
- fresh or frozen unsweetened raspberries, thawed if frozen
- 1 medium mango (diced)
- 4 6-ounce containers fat-free, sugar-free vanilla yogurt
- 1 Tbsp. sugar
- 1/2 tsp. ground cinnamon
Tip: Click on step to mark as complete.
- 1 In each of 4 parfait glasses or wine goblets, spoon 2 tablespoons raspberries, 2 tablespoons mango, and a heaping 1/3 cup yogurt. Repeat the layers, using all the remaining yogurt.
- 2 In a food processor or blender, process the remaining raspberries and mango with the sugar and cinnamon until smooth. Spoon over each serving.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
|Total Fat||0.5 g|
|Saturated Fat||0.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||35 g|
|Dietary Fiber||5 g|
1 1/2 fruit, 1 fat-free milk
Please sign in to add recipes to your Recipe Box.Log In
Success! Raspberry-Mango Breakfast Parfaits has been added to your Recipe Box.Go to Recipe Box