Chocolate sweetheart parfait
Note: Parfaits can be made up to 2 days in advance.
Prep time: 5 minutes
What you need:
· ½ teaspoon cocoa powder
· 1 teaspoon vanilla extract
· 2 teaspoons honey
· 1½ cups low-fat or fat free Greek yogurt
· 2 cups fresh or frozen raspberries
· ¼ cup shaved dark chocolate or chocolate chips
Equipment and supplies:
· Measuring cups and spoons
· Medium mixing bowl
· Whisk or fork
· Tall glasses, preferably clear
What to do:
1. In medium bowl, whisk together cocoa powder and vanilla.
2. Add honey and yogurt and stir until they're well combined with cocoa mixture. It will turn light brown.
3. Spoon 2 tablespoons of yogurt mixture into the bottom of four clear glasses.
4. Top with some raspberries and repeat until all of the yogurt and raspberries are used up.
5. Sprinkle each parfait with chocolate shavings.
6. Serve or refrigerate until ready to serve.
MANGO TRIFLE
Vanilla Essence
11/2 cup Thick Cream, beaten
1 kg Sponge Cake
4 remove Mangoes, peeled, cubed
Strawberries
11/2 cup Thick Cream, beaten
1 kg Sponge Cake
4 remove Mangoes, peeled, cubed
Strawberries
Ø How to make mango trifle:
Ø Squeeze mango skin to extract leftover juice in 4-5 tblsp of water and also add vanilla essence.
Ø Keep aside.
Ø Cut sponge cake to your desired size slices and assemble in a dish.
Ø Sprinkle vanilla water over the cake and keep aside for 15-20 minutes.
Ø Cover the cake with mango pieces and pour out the cream over the top.
Ø Decorate with strawberries and chill.
MANGO APPLE SMOOTHIE
Ø 1 tsp Honey
2 Apples
300 ml Curd
1 Mango
2 Apples
300 ml Curd
1 Mango
Ø How to make mango apple smoothie:
Ø Slice the mango in half around the stone and gently take off the flesh.
Ø Cut the skin off.
Ø Peel and core the apple and sliced into quarters.
Ø Put the fruits into a blender with the curd and honey and whiz for 20-30 seconds until really smooth.
Ø Refrigerate and serve chilled.
