12 BelVita breakfast biscuits, golden oat
16 ounces fresh mango cubes, or frozen and thawed, divided
2 tablespoons light agave nectar
1 teaspoon cardamom
1 teaspoon vanilla extract
2 cups fat-free organic vanilla yogurt, divided
1/2 cup strawberries
8 fresh mint sprigs
Line the bottom of an 8-inch wide bowl with 4–6 biscuits, making an even layer. (You may need to break a few to get them to fit.)
Purée 8 ounces mango cubes by placing them in a food processor and processing until liquid. Using a spatula, remove from food processor and into a medium bowl. Stir in agave nectar, cardamom, and vanilla to mango purée.
Pour or spoon half of the mango purée over the biscuits. Spoon 1 cup of yogurt over mango purée evenly. Scatter remaining mango cubes over the yogurt, reserving 1 tablespoon for garnish. Sprinkle the strawberries over the mangoes and top the fruit with remaining 6–8 biscuits.
Pour remaining half of mango purée over the biscuits. Top with remaining yogurt, and smooth out to cover surface. Scatter remaining 1 tablespoon mango cubes over the top. Cover with plastic wrap and refrigerate 6 hours or overnight, until set.
Serve 1/2-cup portions in small dessert cups. (Alternative plating idea: To plate as 8 individual servings rather than using a large bowl, simply layer 1/8 of each ingredient in a glass dessert dish or wine glass.) Garnish each serving with a mint sprig.
Excerpted from The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking (American Diabetes Association, May 2019, ISBN: 978-1-580-40702-1, $22.95