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Ingredients
- 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
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Instructions
- 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.
Nutritional Info *per serving
- Calories 138.3
- Fat 5.8g
- Carbohydrate 19.8g
- Protein 2.7g
