Fruit Salad

Cocomango Blueberry Parfait

A sweet and tangy summertime treat


  • 2 Champagne mangoes, peeled and diced
  • Half cup of blueberries
  • Squeeze of lemon juice
  • 5.3 oz. vanilla flavored Greek yogurt
  • 2 tablespoons honey (like St. Dalfour Orange Blossom)
  • Quarter cup of coconut flakes
  • Optional – toasted sliced almonds, as a garnish


Place diced mangoes and blueberries in a mixing bowl; spritz with a squeeze of lemon juice.  Add vanilla flavored Greek yogurt to the bowl and toss fruit mixture.  Blend in your favorite honey, followed by coconut flakes.  Chill in the refrigerator until ready to serve.  Garnish with toasted almonds, if desired.

Copyright © 2014 My Cooking Nirvana.  All rights reserved.



Pumpkin Peach Mango Bread Pudding

Pumpkin Peach Mango Bread Pudding

A new twist on an old fashioned favorite


  • 1 ¼ cups skim milk
  • 7 ½ oz. pumpkin pulp
  • ¼ cup peach preserves (like Bonne Maman®)
  • 2 large eggs
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 5 cups loosely packed cubed challah bread (about half a loaf)
  • ¼ cup sliced almonds
  • ¼ cup diced dried mango


1. Combine milk, pumpkin, peach preserves, eggs, ginger, cinnamon, vanilla, and salt in a large bowl.

2. Blend in challah, almonds, and mango; rest for 10 minutes.

3. Transfer into an 8” x 8” buttered baking dish. Bake at 350° until the bread pudding is cooked through, one hour or so.

4. Serve warm with whipped topping or vanilla ice cream.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

Shrikhand in a Pinch

Shrikhand in a Pinch

Gourmet comfort food to satisfy your sweet tooth


  • 1 cup plain low-fat Greek yogurt
  • 2 tablespoons honey (like St. Dalfour Orange Blossom)
  • 1 tablespoon superfine sugar
  • Few threads of saffron
  • 1 tablespoon milk
  • 1/8 cup sliced almonds, toasted
  • Fruit as a garnish


Whisk together Greek yogurt, honey, and superfine sugar in a large bowl.  Microwave saffron and milk in a small bowl for 30 seconds.  Add warmed milk and saffron to the yogurt mixture and blend well.  Spoon dessert into serving dishes and top with toasted almonds; garnish with your favorite fruit.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.