As a drink in the summer season or for lovers of pineapple and mango at any time of year, these drinks are ideal for breakfast or enjoy as a snack between meals.
Ingredients
- 4 crunchy granola bars with honey oats (Oats \ 'n Honey Crunchy granola bars) Nature Valley ® (2 bags of a box of 270 gu 8.9 ounces), unwrapped and cut into chunks.
- 12 to 14 whole macadamia nuts.
- 1 package (6 ounces) of yogurt and 99% fat-free French vanilla flavored, Yoplait ® Original.
- 1/2 cup whipped topping, slightly frozen (Frozen Light Whipped Topping, thawed or 1/2 cup whipped cream previously).
- 1 tablespoon chopped shredded coconut.
- 1 tablespoon white chocolate bar for baking, finely grated.
- 1/2 cup peeled and diced mango.
- 1/2 cup pineapple (pineapple) fresh, chopped coarsely or canned pineapple, cut into chunks, well drained.
- 1 1/2 teaspoons of honey.
- Bar white chocolate for baking, scraped in the form of curls, optional.
- 4 slices of mango.
Preparation
1. In a food processor or in a plastic bag for storing food, the size of a gallon, put granola bars and nuts. Put into operation the processor, or beat them with a meat mallet to break them into pieces.
2. In a small bowl, stir yogurt, whipped cream, coconut and white chocolate until well blended. In another small bowl, stir gently chopped mango, pineapple and honey until all the fruits are well coated.
3. In two previously frozen vessels of 12 to 14 ounces of capacity, tulip-shaped, alternately poured from a spoon about 3 tablespoons granola mixture, ¼ cup yogurt mixture and ¼ cup of fruit mixture; repeats layers. Cover the dessert with the remaining granola mixture. Garnish each glass with white chocolate curls and two slices of mango. Serve immediately.
Servings: 2
Preparation time: 15 min
Ready in: 15 min
Country: International
Season / Occasion: Summer
Main ingredient: Fruit
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