Mango-Raspberry Parfaits   From Every Day with Rachael Ray November-December 2005 FOUR SERVINGS Prep Time: 15 min 2 ripe mangoes, cut into 1/2-inch cubes 2 cups Greek yogurt or whole-milk yogurt 4 tablespoons seedless raspberry jam 1 ounce raw or roasted sliced almonds (1/4 cup) 1 to 2 tablespoons honey Divide half of the mango pieces among 4 glasses and add a few tablespoons of yogurt to each glass. Stir the raspberry jam to soften it and spoon on top of the yogurt. Add one or two additional layers of mangoes, yogurt and jam, then top with the almonds and a drizzle of honey. (You can prepare the dessert a few hours ahead; refrigerate it without the nuts and honey and add them just before serving.) Sunday: Macaroni and Cheese with Chiles Monday: Ginger Salmon with Garlicky Butter Beans and Spinach Tuesday: Overstuffed Chicken Pita with Mushrooms and Wilted Arugula Wednesday: Grainy Mustard Steaks with Sweet Potatoes Thursday: Greek-Style Tuna Salad with Citrus Dressing Friday: Mango-Raspberry Parfaits Saturday: BLTs with Avocado and Spicy Mayo Your Shopping List

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