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Raspberry-Mango Breakfast Parfaits

  Raspberry-Mango-Breakfast-Parfaits
Serves 4; 3/4 cup yogurt, 1/2 cup fruit, and 2 tablespoons sauce per serving

Ingredients

  • 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

Nutrition Facts

  • Calories 169
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Polyunsaturated Fat 0.5 g
    Monounsaturated Fat 0.0 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

Preparation

  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.

    © American Heart Association

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