Fruity breakfast parfait
Create your own parfait for an energy-backed breakfast or snack. Experiment with different fruit and yogurt combinations.
Number of servings: 4
Serving size: 1/4 of prepared recipe
2 cups canned pineapple, drained
1 cup frozen raspberries, thawed
1 cup low-fat vanilla yogurt
1 firm, medium banana, washed, peeled, and sliced
1/3 cup raisins
1/4 cup sliced almonds, toasted
Time needed: 15 minutes preparation
- Slightly thaw frozen berries.
- In clear glasses or mugs, layer pineapple, raspberries, yogurt, banana, and raisins. Put half of each fruit and half of the yogurt in the bottom. Repeat layers.
- Top with toasted nuts or a reserved piece of fruit.
- Eat promptly or refrigerate and enjoy within 1-2 hours
|Total Fat:||4.3 g|
|Saturated Fat:||0.8 g|
|Total Carbohydrate:||47.5 g|
|Dietary Fiber:||7.2 g|
|Total Sugar:||35 g|
Allergens: Dairy, nuts
Tips and variations
Experiment with different fruit and yogurt combinations. If you don’t like nuts, top with granola or crushed cereal instead. For a basic granola recipe, see www.z.umn.edu/34xx.
Parfaits are a popular option when preparing food for groups. Layer the parfait ingredients in a large clear bowl. Alternatively, set out the ingredients and small clear glasses and let guests customize their own parfait.
This is a great recipe to prepare with young children. Kids may be more likely to try a new food (fruit, etc.) if they make it themselves. See a basic granola recipe.
This recipe was developed by University of Minnesota Extension Center for Family Development staff.
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