Email to Filus1217      

Raspberry-Mango Breakfast Parfaits

Source of Recipe

.
Raspberry-Mango Breakfast Parfaits

© American Heart Association
Diabetic Exchanges & WW Points
Serves 4; 3/4 cup yogurt, 1/2 cup fruit, and 2 tablespoons sauce per serving

2 cups fresh or frozen unsweetened raspberries, thawed if frozen
1 medium mango, diced (about 1 1/2 cups)
4 6-ounce containers fat-free, sugar-free vanilla yogurt
1 tablespoon sugar
1/2 teaspoon ground cinnamon

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

One serving (3/4 cup yogurt, 1/2 cup fruit, and 2 tablespoons sauce) equals: Calories 169; Total Fat 0.5 g; Cholesterol 4 mg; Sodium 99 mg; Carbohydrates 35 g; Fiber 5 g; Sugars 25 g; Protein 6 g ++++ Dietary Exchanges: 1-1/2 fruit, 1 fat-free milk ++++ WWP: 3