Mango and Yogurt Parfait with Pomegranate Granita

  • Yield: 2 servings


1/2cup yogurt
1 1/2tablespoons honey
1 1/2tablespoons water
2teaspoons gelatin powder
3tablespoons mango, diced
1/2cup pomegranate juice
1/4cup rice flour
1tablespoon brown sugar
1 1/2tablespoons 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.

Nutritional Info *per serving

  • Calories 138.3
  • Fat 5.8g
  • Carbohydrate 19.8g
  • Protein 2.7g