RECIPES: Candy Corn Parfaits

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Candy Corn Parfaits

  • 2 cans (20 ounces) pineapple tidbits in 100% juice, drained
  • 3-4 cans (15 ounces) mandarin oranges in 100% juice or light syrup, drained
  • 2 cans (at least) whipped cream/topping
  • Candy corn, optional garnish
  • Small clear wine glasses or beverage glasses

Create pineapple layer in bottom of glass, then a large layer of mandarin oranges. Top with whipped cream right before serving and place 1 candy corn on tip. Serve immediately.

Makes approximately 6 servings.

Recipe by culinary nutritionist Kim Galeaz, RDN, CD with inspiration from School Meals Rock and Dayle Hayes, RDN.

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