Whiteley Creek Homestead

This quick fruit and nut dessert from eatrightamerica.com is equally appropriate and yummy for breakfast.

Mango Pudding

¼ cup slivered almonds

2 ripe mangoes, peeled and cut into chunks (I used a 16 oz pkg partially thawed frozen mango chunks + 2 tbsp pineapple juice because my blender needed some extra liquid to encourage the blades to spin.)

1 banana

1 tbsp date sugar

1/8 cup unsweetened shredded coconut

½ tsp vanilla

1/8 tsp cinnamon for sprinkling on top

Grind almonds in a Vita-Mix or other powerful blender until finely chopped. Add remaining ingredients except cinnamon and blend until smooth and creamy. Serve in individual bowls garnished with a banana slice and a sprinkling of sliced almonds and cinnamon. Makes six 1/2 cup servings.