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.



Brie With Bounty Of Dried Fruits

Brie with Bounty of Dried Fruits

The Cheese Stands Alone

From our friend


  • Wedge of Brie cheese or small round
  • Assorted dried fruits:  Cranberries, cherries, blueberries, dates, apricots, raisins, plums, prunes
  •  Tablespoon of honey


Dice the assorted dried fruits of your choice.  Mix with honey; enough to adhere to cheese.

Arrange the fruit on top of Brie in a fashion pleasing to the eye.

Serve with French bread or favorite crackers or crostini.

Bon Appétit!

Cook’s note:

  • Be our guest and substitute your favorite dried fruits.

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