- 1 ½ cups (12 ounces) plain yogurt
- ½ cup cubed pineapple
- ½ cup cubed mango
- 1 teaspoon fresh lime juice
- 2 teaspoons honey
- 2 tablespoons shaved or shredded coconut, toasted
- 1 tablespoon chopped preserved ginger, optional
Divide half of yogurt between two dishes. Add ¼ cup each pineapple and mango. Combine lime juice and honey; drizzle over fruit. Top with remaining yogurt; sprinkle with coconut and ginger, if desired. Parfaits may be prepared, covered and refrigerated until serving.
Variation: Papaya, kiwi and bananas may be used.
|Prep Time:||15 min|
|Cook Time:||0 min|
|Total Fat:||5 g|
|Saturated fat:||3 g|