Candy Corn Parfait

A chilled dessert assembled in clear glasses with a white yogurt base, a yellow pineapple layer, an orange mango layer, and a small granola finish so the colors read like candy corn. It is built for immediate serving so the topping stays crisp.

By Julienne

Servings: 4

Ingredients

• 240 g pineapple peeled, cored, diced small
• 240 g mango peeled, diced small
• 480 g vanilla yogurt chilled
• 80 g granola plain or lightly sweetened
• 20 g honey for drizzling, optional

Instructions

1. Divide the pineapple into 4 equal portions of 60 g each and the mango into 4 equal portions of 60 g each. Set out 4 clear dessert glasses. The fruit portions are ready and the glasses are arranged.
2. Spoon 120 g yogurt into each glass to make the white base layer. Each glass has an even yogurt base.
3. Add 60 g pineapple to each glass as the yellow middle layer, pressing gently so it sits level. The yellow layer is visible above the yogurt.
4. Add 60 g mango to each glass as the orange top fruit layer, then sprinkle 20 g granola over each serving. The layered pattern reads like candy corn and the granola sits on top.
5. If using the optional honey, drizzle 5 g over each parfait just before serving. The parfaits are ready to serve immediately.