- 3 tablespoons shredded sweetened coconut, divided
- 2 cups nonfat Greek style plain yogurt
- 1/4 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 8 packets SPLENDA® No Calorie Sweetener with Fiber
- 2 bananas, sliced
- 1 cup peeled and chopped mango
- 4 kiwis, peeled and chopped
- Toast all of the coconut in a small frying pan over low heat for 5-8 minutes or until golden brown. Stir frequently.
- Mix yogurt, crushed pineapple, vanilla, SPLENDA(R) No Calorie Sweetener with Fiber and 2 tablespoons of toasted coconut together in a small mixing bowl. Set aside.
- Mix chopped fruit together.
- Spoon about 2 tablespoons of yogurt mixture into parfait glasses or other clear serving dishes. Top with about 1/4 cup of the fruit mixture. Repeat so there are two layers of yogurt and two layers of fruit in each serving dish. Sprinkle each parfait with a bit of the remaining toasted coconut.