Breakfast Parfait
Based on a recipe from University of Illinois Extension Service, via USDA MyPlate Kitchen
Steps written by Kubbord
What goes in
- 2 cupscanned pineapple, chopped
- 1 cupfrozen berries, thawed
- 1 cuplow-fat vanilla yogurt
- 1banana, sliced
- ⅓ cupraisins
How to cook it
- Set out four individual serving glasses or bowls.
- Divide half of the low-fat vanilla yogurt evenly among the bottoms of the four glasses.
- Layer half of the chopped canned pineapple, thawed frozen berries, and sliced banana evenly over the yogurt in each glass.
- Repeat the layers with the remaining low-fat vanilla yogurt, chopped pineapple, thawed berries, and sliced banana.
- Scatter the raisins evenly over the top of each parfait and serve immediately.
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