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Ingredients
- 1 cup cubed angel food cake
- 1/2 cup quartered fresh strawberries
- 1/2 cup cubed peeled mango
- 1/2 cup cubed cantaloupe or honeydew melon
- 1/2 medium banana, sliced
- 2/3 cup vanilla yogurt (from 2-lb container)
- 2 tablespoons sliced almonds, toasted*
Preparation
Step 1
In 2 parfait glasses or dessert bowls, alternate layers of cake, fruit, yogurt and almonds.
Top each serving with almonds. Serve immediately.
*To toast almonds, bake uncovered in ungreased shallow pan in 350°F oven about 10 minutes, stirring occasionally, until golden brown. Or cook in heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.