Fruit Breakfast Parfaits
- 2 cups fresh or frozen thawed raspberries
- 1 medium mango, peeled and diced
- 2 cups vanilla yogurt
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- In 4 parfait glasses place 2 tablespoons raspberries, then 2 tablespoons mango, and then 1/3 cup yogurt. Repeat the layers, using all the yogurt.
- In food processor blend remaining raspberries, mango, sugar and cinnamon. Use as a topper to the parfait, spooning evenly over the 4 parfaits.