YIELD: 6 portions 2 cups low-fat vanilla yogurt ½ tsp. cardamom 4 Tbsps. pistachios, toasted and chopped fine 1 lb. 14 oz. fresh mango, diced ½” 1 Tbsp. pistachios, toasted, chopped fine 1. Combine yogurt with cardamom and 4 Tbsps. pistachios. Hold refrigerated at 40°F or below for use within 24 hours. 2. Per serving: In a 9 oz. clear plastic cup, layer ingredients as follows: 3 oz. mango, 3 Tbsps. cardamom yogurt, 2 ...
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