Raspberry and mango breakfast parfaits

Author: Jess Moulds - BSc Human Nutrition, Master of Dietetics, NZ Registered Dietitian, Sports Nutritionist

Photographer: Jeremy Simons

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Juicy mangoes, tart raspberries, creamy yoghurt, and crunchy nuts create the ultimate feel-good breakfast.

Serves: 4

Time to make: 20 mins

Ingredients

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1 cup natural muesligranolaX
2 tablespoons roughly chopped pistachios
2 tablespoons roughly chopped almonds
1 cup reduced-fat Greek yoghurt
2 mangoes, flesh diced
2 cups fresh raspberries
fresh mint leaves, to garnish

Instructions

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1 Preheat oven to 180ºC. Line a baking tray with baking paper. Place muesli, pistachios and almonds on the tray. Toast in the oven for 8-12 minutes until lightly golden. Remove from the oven and allow to cool. Remove nuts and reserve for garnishing.

2 To serve, add one eighth of the yoghurt to each glass then top each with one eighth of the muesli, diced mango and raspberries. Top with remaining yoghurt, muesli and mango. Garnish with nuts and mint leaves and serve immediately.

Variations

Make it gluten free: Use gluten-free muesli and check yoghurt is gluten free.

Nutrition Info (per serve)

Calories 490 cal

Kilojoules 2050 kJ

Protein 12 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 47 g

Sugar 34 g

Dietary fibre 11 g

Sodium 84 mg

Calcium 176 mg

Iron 2.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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