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
- 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.