Mango Melba Parfaits

Sydney Mike's Note:

This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook. Preparation time does not include the 8 hours or more for the yogurt to be strained.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 2 cups plain nonfat yogurt
• 2⁄3; cup granulated sugar
• ½ teaspoon vanilla extract
• 1 teaspoon unflavored gelatin , plain
• ¼ cup water
• 2 large mangoes , peeled, sliced, pureed
• 2 teaspoons fresh lemon juice
• 1 (10 ounce) package frozen unsweetened raspberries , thawed, pureed, strained

Directions:

1. Set a fine-mesh sieve lined with dampened cheesecloth or white paper towl over a bowl, then spoon the yogurt in & strain in the refrigerator for 8 hours or overnight.
2. When strained, transfer the yogure to a large bowl & stir in 1/3 cup of the sugar & the vanilla extract.
3. In a small bowl, sprinkle the gelatin over the water & set aside to soften.
4. In a small saucepan, warm 1/2 cup of the mango puree over medium heat, then stir in half of the gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.
5. Stir in the remaining mango puree & the lemon juice, before removing from the heat.
6. Transfer the mango mixture to a bowl set in a larger bowl of ice & water & chill, stirring frequently, until thickened & the mixture starts to mound.
7. Remove the bowl of thickened mango puree but keep the bowl of ice & water ready for the raspberry mixture.
8. Meanwhile, in another small saucepan, warm 1/2 cup of the raspberry puree with the remaining 1/3 cup of sugar. Stir in the remaining gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.
9. Stir in the remaining raspberry puree, then transfer this raspberry mixture to a bowl & quick-chill it over the bowl of ice & water as was done with the mango mixture.
10. Divide & layer the mixtures among six 5-ounce parfait glasses, 1st layering the raspberry mixture then the mango & finally the thickened yogurt.