Grape and Mango Parfaits


4 parfaits
1 ⅓ cups small black grapes, rinsed, patted dry and quarteredsmall black grapes1 ⅓
1 ½ cups honey-flavored Greek-style yogurthoney-flavored greek yogurt1 ½
1 ⅓ cups frozen mango, thawed and cut into ½-inch piecesfrozen mango chunks1 ⅓
4 tablespoons unsalted pumpkin seeds, toastedpumpkin seeds4
4 tablespoons crushed amaretti cookiesamaretti cookies4


Divide the grapes into the bottom of 4 parfait glasses. Spoon one-eighth of the yogurt over the grapes. Divide the mango pieces evenly on top of the yogurt. Spoon the remaining yogurt on top. Sprinkle the top of the parfaits with 1 tablespoons each toasted pumpkin seeds and crushed amaretti cookies. Serve the parfaits immediately or refrigerate uncovered for up to 1 hour.

cook's notes

To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 3 to 5 minutes. Cool completely before using.
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