MANGO AND PINEAPPLE
TROPICAL PARFAITS
Recipe courtesy of the American Heart Association
Servings: 4 (1 parfait per serving)
1 medium mango, peeled and chopped
2 cups nonfat plain Greek yogurt
1/2 cup low-fat, no-added-sugar granola
1/2 cup diced pineapple
1 medium banana, sliced
1/4 cup pomegranate seeds or arils
2 tablespoons unsweetened flaked coconut
In each parfait glass, layer 1/4 mango, 1/4 cup yogurt,
1 tablespoon granola, 2 tablespoons pineapple, 1/4 banana
slices and 1/4 cup yogurt. Top with remaining
granola. Sprinkle with pomegranate seeds and coconut.
Serve immediately for peak flavor and texture.
Nutritional information per serving: 230 calories: 6 g
total fat; 82 mg sodium; 33 g carbohydrates; 5 g fiber;
24 g total sugars; 13 g protein.
FRUITY OATMEAL
YOGURT PARFAITS
Recipe courtesy of the American Heart Association
Servings: 4 (1 parfait per serving)
2 cups fresh or frozen sliced, hulled strawberries,
thawed and patted dry if frozen
2 cups fresh or frozen blueberries, halved
blackberries or both, thawed and patted dry if
frozen
1 tablespoon, plus 1 teaspoon, honey
2 teaspoons ground cinnamon
2 cups water
1 cup uncooked rolled oats
2 cups nonfat plain Greek yogurt
In medium bowl, gently stir strawberries, blueberries,
honey and cinnamon.
In medium saucepan over medium-high heat, bring
water and oats to boil. Boil 5 minutes, stirring occasionally.
In each parfait glass, layer 1/4 cup oatmeal, 1/4 cup
fruit mixture, 1/4 cup yogurt and 1/4 cup fruit mixture.
Repeat layers.
Nutritional information per serving: 238 calories; 2 g
total fat; 6 mg cholesterol; 47 mg sodium; 42 mg carbohydrates;
6 g fiber; 21 g total sugars; 16 g protein.
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