Key Lime-and-Mango Yogurt Parfaits

Coastal Living
6 servings


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2 cups milk
2 tablespoons butter or margarine
1/3 cup sugar, divided
2 large eggs
1 egg yolk
1 tablespoon cornstarch
2 cups low-fat plain yogurt
2 mangoes, peeled and seeded
2 tablespoons key lime juice
1 (12-ounce) package frozen pound cake
1/3 cup strawberry jam
12 fresh strawberries, sliced
1 cup whipping cream
1/4 cup sugar
Garnishes: fresh strawberries, toasted coconut


Bring milk, butter, and half of sugar to a simmer in a heavy saucepan.

Beat remaining sugar, eggs, egg yolk, and cornstarch at medium-low speed with an electric mixer until blended. Slowly pour half of hot milk mixture into egg mixture, beating at low speed. Beat in remaining hot mixture. Cook over medium heat about 5 minutes or until mixture thickens. (Do not boil.)

Remove from heat, and stir in yogurt. Divide mixture into 2 portions.

Process 1 mango in a blender until smooth. Stir into 1 portion of yogurt mixture. Cover and chill. Slice remaining mango. Cover and chill.

Stir lime juice into second portion of yogurt mixture. Cover and chill.

Cut pound cake into 12 slices, and spread jam on 1 side of each slice.

Place 2 tablespoons mango mixture and 2 tablespoons lime mixture into each of 6 (1 1/2-cup) parfait or wineglasses. Top each with 1 cake slice.

Arrange strawberry slices around inside of glasses. Add 3 tablespoons mango mixture and remaining cake slices. Arrange mango slices around glasses, and top with 3 tablespoons lime mixture.

Beat whipping cream with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form. Pipe or dollop whipped cream on top of parfait. Chill parfaits 2 to 6 hours. Garnish, if desired.

Created date

May 2001