· 1/3 cup cornflakes
· 2 tablespoons sliced almonds
· 2 tablespoons sweetened shredded coconut
· 2 cups fat-free or low-fat plain yogurt, combined with 2 tablespoons sugar and 1/2 teaspoon vanilla extract, or 2 cups fat-free, sugar-free or low-fat vanilla yogurt
· 1 teaspoon grated orange zest
· 1 medium mango, diced, or 1 cup blueberries or sliced strawberries
· 1 8-ounce can pineapple tidbits packed in their own juice, drained

Put the cornflakes in a small plastic bag. Crush to make about 2 tablespoons coarse crumbs.
Heat a medium nonstick skillet over medium-high heat. Dry-roast the almonds and coconut for 1 1/2 minutes, or until beginning to brown, stirring constantly.
Remove from the heat.
Stir in the cornflakes.
In a medium bowl, stir together the yogurt mixture and orange zest.
In another medium bowl, stir together the mango and pineapple.
In each of 4 parfait or wine glasses, layer the mixtures in the following order: 1/4 cup yogurt mixture, 1/4 cup fruit mixture, 2 tablespoons yogurt mixture, 1/4 cup fruit mixture, 2 tablespoons yogurt mixture. Top each serving with 1 heaping tablespoon cornflake mixture.

Nutrients per Serving

Dietary Exchanges
1 fruit
1 skim milk
1/2 other carbohydrate

This recipe is reprinted with permission from Healthy Recipes Kids Love, Copyright © 2005 by the American Heart Association. Published by Publications International, Ltd. Available at www.shopheart.org.