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Mango-Pineapple Yogurt Parfaits

Name: Mango-Pineapple Yogurt Parfaits
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 4 Nature Valley™ oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), unwrapped, broken into pieces; 12 to 14 whole macadamia nuts; 1 container (6 oz) Yoplait® Original yogurt French vanilla; 1/2 cup frozen (thawed) light whipped topping; 1 tablespoon shredded coconut; 1 tablespoon finely grated white chocolate baking bar; 1/2 cup chopped peeled mango; 1/2 cup coarsely chopped fresh pineapple or canned pineapple tidbits, well drained; 1 1/2 teaspoons honey; White chocolate baking bar curls or shavings, if desired; 4 slices mango

Prep 15 min
Total 15 min
Ingredients 11
Servings 2

Ingredients

4 Nature Valley™ oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), unwrapped, broken into pieces
12 to 14 whole macadamia nuts
1 container (6 oz) Yoplait® Original yogurt French vanilla
1/2 cup frozen (thawed) light whipped topping
1 tablespoon shredded coconut
1 tablespoon finely grated white chocolate baking bar
1/2 cup chopped peeled mango
1/2 cup coarsely chopped fresh pineapple or canned pineapple tidbits, well drained
1 1/2 teaspoons honey
White chocolate baking bar curls or shavings, if desired
4 slices mango

Directions

1

In food processor or gallon-size resealable food-storage plastic bag, place granola bars and nuts; process or pound with meat mallet until crushed.
2

In small bowl, stir yogurt, whipped topping, coconut and grated baking bar until well blended. In another small bowl, gently toss chopped mango, pineapple and honey until coated.
3

In two 12 to 14-ounce tulip-shaped parfait glasses, alternately spoon about 3 tablespoons granola mixture, 1/4 cup yogurt mixture and 1/4 cup fruit mixture; repeat layers. Top parfaits with remaining granola mixture. Garnish each with white chocolate curls and two mango slices. Serve immediately.