I love mangoes, especially the Autalfo mangoes, the smaller yellow ones. They have a wonderfully sweet and creamy texture and flavor. I paired that sweetness with the mild flavor of Fage 0% Greek yogurt and the spiciness of Medjool dates for this parfait.
Cutting mangoes intimidates some people, but it's really not that difficult. You stand the mango up on its end with the flat sides to each side and the narrow side facing you. Then you slice down close to the middle, just brushing the side of the flat seed with the knife. After you have that section off, you score it in a grid shape down to the skin but not through it, and then press from the backside of the skin until the little blocks of mango are separated. Then just take your knife and slice them from the skin. Here's a great diagram from The Produce Clerks Handbook, a really great site for learning about produce and getting tips for how to purchase and handle it.
Breakfast Parfait: 390 calories for the whole thing
1/4 cup Bob's Red Mill Gluten Free Old Fashioned Oats, 95 calories
1 cup Fage 0% Greek Yogurt, 130 calories
2 Medjool Dates, 40 calories
1 tsp Earth Balance Organic Buttery Spread, 40 calories
3/4 cup diced mango 99 calories
Make a granola mixture by melting the Earth Balance in a skillet and adding the oats. Stir over low heat till fragrant and golden. Finely chop the dates and blend in with the oats. Sprinkle cinnamon if desired. Add just enough water for the oat/date mixture to begin to bind together in clumps, about a tablespoon or two at the most. Stir over low heat just till water is absorbed. Set aside.
Dice mango. In glass, spoon about a third of the yogurt. Add about a third of the mango. Sprinkle a bit of the granola mixture. Repeat layers.
Cutting mangoes intimidates some people, but it's really not that difficult. You stand the mango up on its end with the flat sides to each side and the narrow side facing you. Then you slice down close to the middle, just brushing the side of the flat seed with the knife. After you have that section off, you score it in a grid shape down to the skin but not through it, and then press from the backside of the skin until the little blocks of mango are separated. Then just take your knife and slice them from the skin. Here's a great diagram from The Produce Clerks Handbook, a really great site for learning about produce and getting tips for how to purchase and handle it.
Breakfast Parfait: 390 calories for the whole thing
1 cup Fage 0% Greek Yogurt, 130 calories
2 Medjool Dates, 40 calories
1 tsp Earth Balance Organic Buttery Spread, 40 calories
3/4 cup diced mango 99 calories
Make a granola mixture by melting the Earth Balance in a skillet and adding the oats. Stir over low heat till fragrant and golden. Finely chop the dates and blend in with the oats. Sprinkle cinnamon if desired. Add just enough water for the oat/date mixture to begin to bind together in clumps, about a tablespoon or two at the most. Stir over low heat just till water is absorbed. Set aside.
Dice mango. In glass, spoon about a third of the yogurt. Add about a third of the mango. Sprinkle a bit of the granola mixture. Repeat layers.
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