Mango Breakfast Parfait

Mango Breakfast Parfait
1/3 cup sugar*

3 tablespoons Minute tapioca*

2 3/4 cup lowfat milk*

1 egg, beaten*

1 teaspoon vanilla

1/2 cup lowfat vanilla yogurt

1/2 cup mango sorbet

1 pound package frozen mango cubes (about 2 1/2 cups)

2 cups low-fat granola or muesli

Red Raspberries and mint leaf, optional garnish

Combine sugar, tapioca, milk and egg; stir and allow let stand 5 minutes. Stirring constantly, bring to a full boil (a boil that cannot be stirred down). Remove from heat, add vanilla; place pan in ice bath to cool completely.

Create sauce by stirring together yogurt and sorbet until smooth.

Layer tapioca, granola, mango and syrup in a tall glass (approximately 1 1/4 to 1 3/4 cups). Garnish parfait with a few bright berries and a fresh mint leaf; served chilled.


30 Days of Dairy.gifThis is a pretty breakfast parfait for pleasant summer mornings; and it is a great source for 4 of the nutrients most lacking in our diets (calcium, vitamin D, potassium and fiber)! For variety try substituting other favorite breakfast cereals. Recipe serves 6

*May substitute Tapioca Pudding Mix; prepare according to package directions.

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