cup soy milk
white nectarine, peeled, pitted, and chopped
tablespoons powdered sugar
4 ounce carton fat-free sour cream or light dairy sour cream
- Combine soy milk, nectarine, and sugar in a blender container. Cover and blend until smooth; pour mixture into a medium bowl. Stir in sour cream. Cover and chill for 1 hour.
- Pit and peel mangoes. Cut fruit into 1/2-inch cubes. For each serving, alternately layer mango pieces and sour cream mixture in a parfait glass or wine glass until glass is full, topping each serving with some sour cream mixture. If desired, garnish parfait with sliced kiwifruit, raspberries, and/or strawberries. Makes 4 servings.
Nutrition Facts(Mango Parfait)
- Per serving:
- 128 kcal cal.,
- 1 g fat
- 22 mg sodium,
- 27 g carb.,
- 3 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet