Mango-Lime Trifles - 6 Servings
Lemon yogurt adds a refreshing tang to the fat-free whipped dessert topping in these individual treats.
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Prep:20 min
Stand:60 min
Carbs:Carbohydrate 63g
INGREDIENTS
2 8-ounce cartons lemon yogurt
1 2/3 cup frozen fat-free whipped dessert topping, thawed (1/2 of an 8-ounce container)
1 - 2 teaspoon finely shredded lime peel
12 soft coconut macaroon cookies (two-thirds of a 13-3/4-ounce package)
6 8- to 10-ounces disposable clear plastic cups
3 medium mangoes, peeled and chopped (about 2 cups)
1 - 2 sliced, peeled mangoes (optional)
3 - 4 lime peel curls (optional)
DIRECTIONS
- In a medium mixing bowl fold together the yogurt, whipped topping, and shredded lime peel.
- To assemble individual trifles, coarsely crumble one cookie into each of the 6 cups. Spoon about 3 heaping tablespoons of the yogurt mixture in each cup on top of the crumbled cookie. Spoon about 1/3 cup of the chopped mangoes into each cup. Crumble another cookie into each cup, and top with remaining yogurt mixture (about 3 tablespoons in each cup).
- Cover and chill for at least 1 hour or up to 24 hours. Before serving, garnish with mango slices and lime peel, if desired. Makes 6 servings.
