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Mango Sunrise Parfaits
In French, parfait means perfect, which is a perfect description of this colorful mango and raspberry dessert. The smooth, silken textures of the mango, raspberry and vanilla-flavored yogurt layers make every spoonful heavenly. If you do not have parfait glasses, serve in wineglasses.
  • 2 cups plain nonfat yogurt
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon plain unflavored gelatin
  • 1/4 cup water
  • 2 large mangoes: peeled, sliced, and pureed
  • 2 teaspoons fresh lemon juice
  • 1 package (10 ounces) unsweetened frozen raspberries: thawed, pureed, and strained
  • Fresh raspberries and sliced mango, for garnish

1. Set a fine-mesh sieve lined with dampened cheesecloth or white paper towel over a bowl. Spoon in yogurt and drain in refrigerator 8 hours or overnight. Transfer thickened yogurt to large bowl and stir in 1/3 cup of sugar and the vanilla.

2. In a small bowl, sprinkle gelatin over the water and set aside to soften.

3. In a small saucepan, warm 1/2 cup of mango puree over medium heat. Stir in half of gelatin mixture and stir to dissolve gelatin, about 30 seconds. Stir in remaining mango puree and lemon juice, and remove from heat.

4. Transfer mango mixture to a bowl set in larger bowl of ice and water and chill, stirring frequently until thickened and mixture starts to mound. Remove bowl of thickened mango puree but keep bowl of ice and water ready for raspberry mixture.

5. Meanwhile, in another small saucepan, warm 1/2 cup of raspberry puree with remaining 1/3 cup sugar. Stir in remaining gelatin mixture and stir to dissolve gelatin, about 30 seconds. Stir in remaining raspberry puree. Transfer raspberry mixture to a bowl and quick-chill over bowl of ice and water as done with mango mixture.

6. Dividing evenly among six 5-ounce parfait glasses, layer mixture in following order: raspberry, mango and thickened yogurt. Garnish with additional raspberries and mango, if desired.


Nutritional Information
Per serving: 214 calories, 0.8g total fat, 0.2g saturated fat, 0.1g monounsaturated fat, 0g polyunsaturated fat, 0.9g dietary fiber, 6g protein, 50g carbohydrate, 2mg cholesterol, 60mg sodium.
Good source of: beta-carotene, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
6

Prep Time
480