Tropical Fruit Parfait
In a small glass — or a jar with a lid, if you’re on the go — layer 1/2 cup fruit cut into 1/2-inch cubes (kiwis, mangos, and pineapples are nice) with 1/4 cup plain low-fat yogurt. Top with 1 tablespoon toasted sliced almonds. Makes 1 serving
Cherry-Berry Tea Smoothies
Protein-rich tofu gives this drink a thick and creamy texture, and frozen blueberries, cherries, and grapes deliver deep flavor and additional antioxidants. Makes 4 servings (110 calories each). Protein-rich tofu gives this drink a thick and creamy texture, and frozen blueberries, cherries, and grapes deliver deep flavor and additional antioxidants. Rooibos tea, grown in South Africa, adds an herbaceous sweetness to this fruit smoothie without the caffeine found in other teas.
3/4 cup water
2 Rooibos tea bags
6 ounces silken tofu
10 ounces (2 cups) frozen sweet cherries
6 ounces (1 cup) frozen grapes
3 ounces (1/2 cup) frozen blueberries
1. Bring water to a simmer. Immediately remove from heat, and add tea bags. Let steep, uncovered, for 8 minutes. Discard tea bags. Refrigerate tea until cold, about 40 minutes.
2. Puree tea, tofu, and fruit in a blender until smooth, and serve cold.
Swapping mangoes for tomatoes lends a fresh, sweet taste to this dish. Serves 4 to 6 (about 43 calories each, not including chips).
Swapping mangoes for tomatoes lends a fresh, sweet taste to this dish.
6 TOTAL TIME PREP SERVINGS
1 mango, peeled, pitted, and cut into 1/4-inch pieces (about 2 cups)
1 small red onion, chopped
1/2 cup packed, fresh cilantro leaves, chopped
1 serrano or jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
1 tablespoon fresh lime juice
Warm tortilla chips, for serving
1. In a medium bowl, combine mango, onion, cilantro, chile, and lime juice; season with salt. Serve with tortilla chips.