Fruit Salad

Cocomango Blueberry Parfait

A sweet and tangy summertime treat

Ingredients

  • 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

Directions

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.

 

 

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Pumpkin Peach Mango Bread Pudding

Pumpkin Peach Mango Bread Pudding

A new twist on an old fashioned favorite

Ingredients

  • 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

Directions

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.

Hurricane Orange Mango Lassi

Hurricane Orange Mango Lassi

An irresistible mix of orange and mango

Ingredients

  • 1 cup frozen mango chunks
  • 1 cup plain low fat yogurt
  • ¼ cup orange juice (like Tropicana®)
  • ¼ cup superfine sugar
  • Squeeze of lime
  • Orange slices as a garnish

Directions

Place mango, yogurt, orange juice, and sugar into a blender; blend until almost fully combined.  Add a squeeze of lime juice; blend until completely smooth.  Serve chilled; pour into glasses, if desired garnish with orange slices.

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

Ingredients

  • 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

Directions

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.

 

Apple Ambrosia

Apple Ambrosia

An airy and light anytime delight!

Ingredients

  • 2 apples
  • Lemon wedge
  • 6 oz. frozen mango chunks
  • 8 oz. crushed pineapple
  • ½ pint vanilla ice cream
  • 4 oz. Kraft® Cool Whip Lite
  • ¼ cup golden raisins
  • ½ cup Kraft® Jet-Puffed FunMallows
  • Mint sprigs for garnish

Directions

Core and chop the apples; sprinkle with lemon juice to prevent browning.  Cut the mango chunks into smaller pieces, if desired.  In a large bowl, add the apples, mango, and crushed pineapple, followed by vanilla ice cream and cool whip; mix together.  Fold in the raisins and miniature marshmallows.  Chill in the refrigerator for at least 30 minutes.  Serve with fresh mint as a garnish.

Cook’s note: 

  • Be my guest and substitute your favorite fruit.

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

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