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Mango and Yogurt Parfait with Pomegranate Granita

Recipe by Our Cookbook Collection

1/2 cup yogurt

1 1/2 tablespoons honey

1 1/2 tablespoons water

2 teaspoons gelatin powder

3 tablespoons mango, diced

1/2 cup pomegranate juice

1/4 cup rice flour

1 tablespoon brown sugar

1 1/2 tablespoons soft butter

In a mixing bowl, thoroughly whisk brown sugar, rice flour and softened butter. Prepare a cookie sheet with cooking spray and then bake at 320 degrees for 13 minutes.
Chill pomegranate juice in the freezer until it becomes frozen, then using a fork, stir and scrape off ice flakes.
Mix yogurt, honey and gelatin together and put in two serving glasses.Chill for 2 hours.
Add diced mango in the glass, follow with the yogurt mixture and the pomegranate flakes on top.