Mango and Yogurt Parfait with Pomegranate Granita

  • Yield 2 servings


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


  1.     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.
  2.     Chill pomegranate juice in the freezer until it becomes frozen, then using a fork, stir and scrape off ice flakes.
  3.     Mix yogurt, honey and gelatin together and put in two serving glasses.Chill for 2 hours.
  4.     Add diced mango in the glass, follow with the yogurt mixture and the pomegranate flakes on top.



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