Mango and Yogurt Parfait with Pomegranate Granita
cup 1/2 yogurt tablespoons 1 1/2 honey tablespoons 1 1/2 water teaspoons 2 gelatin powder tablespoons 3 mango, diced cup 1/2 pomegranate juice cup 1/4 rice flour tablespoon 1 brown sugar tablespoons 1 1/2 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.
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