MANGO-PINEAPPLE YOGURT BOWL

By Peggie

Ingredients

• 1 tablespoon (15 ml) unsweetened coconut flakes
• 1 cup (245 g) plain low-fat yogurt
• 1/4 cup (45 g) diced pineapple, fresh or frozen
• 1/4 cup (40 g) diced mango, fresh or frozen
• 2 tablespoons (30 ml) toasted walnut pieces

Preparation

Step 1

In a non-stick pan, toast coconut flakes over medium-high heat until golden brown. Remove and set aside.

Assemble yogurt bowl by layering plain low-fat yogurt, pineapple and mango chunks. Sprinkle with toasted coconut flakes and walnut pieces.