Mango, pineapple and yoghurt parfait

This fruity parfait is pretty much perfect any time of day. - by Alison Pickel

Mango, pineapple and yoghurt parfait

Proudly supported by

This fruity parfait is pretty much perfect any time of day.

Ingredients

1 fresh pineapple, peeled and cored

2 tablespoons pure maple syrup

2 mangoes, flesh removed

2 cups low-fat vanilla yoghurt

1 cup raspberries, fresh or frozen, thawed

1 tablespoon toasted flaked almonds

Method

Finely slice pineapple and place into a bowl, then drizzle with maple syrup. Set aside.
Puree mango flesh in a small food processor or blender until smooth.
To serve, divide mango puree between 4 serving glasses. Spoon ⅓ cup of yoghurt over the top of each glass and spoon most of the pineapple over the yoghurt, reserving some for garnish.
Top each with some of the remaining yoghurt and then the reserved pineapple. Cover and chill until ready to serve. Sprinkle with raspberries and flaked almonds before serving.