This weekend in Los Angeles, we had a nice little break from the intensely hot weather we’ve been experiencing lately. The past couple of mornings were slightly overcast, the air had a cool breeze, and we even received a few drops of unexpected rain.
The weather is scheduled to heat up again this week which has me brainstorming of simple, no-cook nutrient-rich recipes I can whip up in a cinch.
For me, this often equates to fruit and yogurt parfaits. When it comes to yogurt, Lisa and I like to opt for reduced-fat, unsweetened varieties. I usually stir vanilla extract, cinnamon, and a little bit of honey into my plain yogurt, but the addition of almond extract to yogurt – as shown in the recipe below – kicks up the flavor to a whole new level. I highly recommend you try it especially if you’re hoping to make the transition from flavored, sweetened yogurt to plain.
Mango, Yogurt & Almond Medley
1 pound bag of frozen mango chunks, thawed
The juice & zest of 1 lemon
1 cup plain non-fat Greek yogurt
2 teaspoons honey
1/8 teaspoon almond extract
1/2 cup toasted almond slivers
1. In a small bowl, combine yogurt with lemon juice & zest, honey, and almond extract. Stir until well combined.
2. In a medium bowl, combine thawed mango chunks and yogurt mixture.
3. Serve desired portion into a small bowl and top with 2 tablespoons almond slivers.
Enjoy, preferably with those you love!