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Mango, Pineapple And Rasberry Yogurt Snack Cup
Instrucciones
Combine pineapple and mango to make tropical fruit mix. Layer ingredients in 9-oz clear plastic cup: 2 oz tropical fruit mix, ½ cup yogurt, 1 Tbsp raspberry puree and 1 oz granola. Place flat lid over entire snack cup to close. Hold refrigerated at 40 degrees F or below.
Shelf life: If leftover, do not reuse.
Coconut Granola Topping
In a large bowl combine all ingredients; mix well. Spread mixture in single layer on parchment lined sheet pan. Bake at 350 degrees F 10 to 15 minutes, stirring often. Cool completely before use.
Shelf life: Store in airtight container at room temperature for up to 72 hours.
Shelf life: If leftover, do not reuse.
Coconut Granola Topping
In a large bowl combine all ingredients; mix well. Spread mixture in single layer on parchment lined sheet pan. Bake at 350 degrees F 10 to 15 minutes, stirring often. Cool completely before use.
Shelf life: Store in airtight container at room temperature for up to 72 hours.
Porciones:
Categoría de Receta:
Aperitivo, Desayuno, Postre, Servicios, Para Niños, Plato de acompañamiento, Vegetariano
Tiempo de preparación:
30 minutes
Tiempo de Cocción:
15 minutes
Ingredientes
6 | ounces fresh pineapple, diced 1/2 inch |
6 | ounces fresh mango, diced 1/2 inch |
6 | tablespoons raspberry puree |
3 | cups low fat vanilla yogurt |
6 | 1-ounce portions coconut granola topping, recipe follows |
4 | ounces low fat granola |
2 | ounces shredded coconut |
1 | ounce unsalted butter, melted |
1/4 | ounce honey |
1 | tablespoon maple syrup |