Photo: Pranjall Kumar
Estimated Nutrition (whole recipe, rough)
709
Calories
25g
Protein
32g
Fat
92g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Mango | 1 cup diced (165g) | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 oz. pineapple yogurt
- 3 oz. cream cheese
- 2 tbsp. sugar
- 1 mango, diced
- 1/3 cup chopped pecans
- 1/2 cup blueberries
- =
Directions
1
In a mixing bowl, blend yogurt, cream cheese and sugar until smooth. Fold in diced mangos, pecans and blueberries. Spoon mixture into 6 foil lined muffin tins. Place in freezer for several hours. To serve, remove mango yogurt cups from tin foil and place on salad plate of lettuce.
Recipe sourced from
fandom