Jungle Shortcake in a Jar
- 1 cup nonfat Greek yogurt
- 1/2 tablespoon honey
- 1 cup cubed store-bought angel food cake
- 2 cup cubed ripe mango
- 4 glass jars (8 oz)
Mix Greek yogurt and honey in a small mixing bowl until evenly combined.
Place cake cubes in the bottom of each jar to form a solid layer. Top with mango cubes and a large dollop (2-3 tablespoons) of the Greek yogurt mixture on top of the mango cubes. Add another layer of cake cubes. Top with another layer of yogurt and mango cubes. Serve.