Tropical Fruit Cream Parfaits
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Tropical Fruit Cream Parfaits." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/tropical-fruit-cream-parfaits-recipe.htm> 06 July 2008.
Tropical Fruit Cream Parfait
Yield: Makes 5 servings
Chock-full of vitamins A, C and D, mangoes are an exotic change of pace from more commonplace fruits. Tortilla sticks provide a Southwestern twist.
Ingredients:
1
cup reduced-fat (2%) milk
1
package (4-serving size) sugar-free vanilla instant pudding
1/2
cup mango nectar
1
large orange, peeled, chopped
Cinnamon-Ginger Tortilla Sticks (recipe follows)
Preparation:
1.
Pour milk into medium bowl. Add pudding; stir with wire whisk 1 minute or until smooth and thickened. Stir in mango nectar; chill.
2.
Prepare Cinnamon-Ginger Tortilla Sticks. Reserve 10 sticks; divide remaining sticks equally in 5 parfait dishes or small glasses. Top each with pudding mixture, orange and two reserved tortilla sticks.
Nutritional Information:
| Serving Size: | |
| Sodium | 357 mg |
| Protein | 4 g |
| Fiber | 1 g |
| Carbohydrate | 51 g |
| Cholesterol | 16 mg |
| Saturated Fat | 4 g |
| Total Fat | 7 g |
| Calories from Fat | 22 % |
| Calories | 277 |
Dietary Exchange:
| Fat | 1 |
| Milk | 1/2 |
| Fruit | 3 |
Cinnamon-Ginger Tortilla Sticks
Yield: Makes 5 servings
Ingredients:
3
tablespoons brown sugar
2
tablespoons margarine
1/2
teaspoon ground cinnamon
1/2
teaspoon ground ginger
4
(6-inch) flour tortillas
Preparation:
1.
Preheat oven to 375°F. Combine sugar, margarine, cinnamon and ginger in small microwavable bowl. Microwave on HIGH 1 minute or until smooth when stirred.
2.
Arrange tortillas on baking sheet sprayed with nonstick cooking spray. Brush each with brown sugar mixture. Bake 10 to 12 minutes or until edges are lightly browned. While still hot, transfer tortillas to cutting board. Cut into 1/2-inch strips; cool.
Nutritional Information:
| Serving Size: | |
| Sodium | 190 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 24 g |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 36 % |
| Calories | 164 |
Dietary Exchange:
| Fat | 1 |
| Starch | 1-1/2 |
This recipe appears in: Mexican