1 cup low-fat plain Greek yogurt
2 tablespoons confectioners’ sugar
1 large ripe mango
1 tablespoon honey
1 cup raspberries
- Mix the yogurt with the confectioners’ sugar. Cut the mango flesh from the pit, chop it into small chunks, and puree in a blender or food processor. Stir the honey into the mango puree.
- Set aside 8 raspberries and reserve 4 teaspoons of the sweetened yogurt. Divide the remainder of the raspberries among four glass dishes and top with the yogurt mixture, smoothing the surface with a knife or the back of a spoon.
- Spoon the mango puree over the yogurt to cover. Top each portion with a teaspoon of the reserved sweetened yogurt and decorate with 2 raspberries.
To measure honey, dip a metal spoon into boiling water, dry off the water, and scoop up the honey — it will easily slide off the hot spoon. For creamed honey, use a round-blade knife to fill the bowl of a measuring spoon, then scrape the honey into the mango puree.
Makes 4 servings.
Source: Super Food Cookbook