Breakfast Parfait
This colorful parfait features four types of fruit: fresh, frozen, canned, and dried.
- Yield
- 4 servings
- Serving size
- 1/4 of recipe
- Rating
- 4.01 of 5 (301 ratings)
Food groups
- Dairy: 1/4 cups
- Fruit: 1 1/4 cups
Ingredients
- 2 cups pineapple, canned and chopped
- 1 cup frozen berries, unsweetened and thawed
- 1 cup yogurt, low-fat vanilla
- 1 banana, peeled and sliced
- 1/3 cup raisins
Directions
- Wash hands with soap and water.
- In glasses or bowls, layer pineapple, berries, yogurt, banana, and raisins.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 192.66 |
| Total Fat | 1.43 g |
| Saturated Fat | 0.67 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 3.68 mg |
| Carbohydrates | 43.15 g |
| Dietary Fiber | 3.12 g |
| Total Sugars | 36.61 g |
| Added Sugars included | 2 g |
| Protein | 4.48 g |
| Calcium | 141 mg |
| Potassium | 564 mg |
| Sodium | 50.36 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 47 mg |
| Phosphorus | 118 mg |
| Selenium | 3 mg |
| Zinc | 1 mg |
| Vitamin A | 12 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 14 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 7 mcg |
| Folate | 21 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 20 mg |
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Source
Recipe by: University of Illinois Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/breakfast-parfait. Federal works are public domain in the United States.