- 2 cups canned pineapple tidbits or chunks in 100 percent fruit juice, drained
- 1 cup (1/2 pint) raspberries (fresh or frozen)
- 1 cup low-fat vanilla yogurt
- 1 medium banana, sliced
- 1/3 cup dates, chopped
- 1/4 cup whole almonds, toasted and chopped
Heat oven to 300°. Put almonds on a nonstick baking sheet. Place in oven for 5-6 minutes, shake pan several times during toasting. Remove from oven, cool and coarsely chop. While almonds are toasting, layer the pineapple, raspberries, yogurt, banana and dates in parfait glasses. Sprinkle the almonds on top and serve.
Recipe courtesy of Produce for Better Health Foundation.