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.