6-8 ounce container of low fat yogurt (any flavor)
¼ cup granola or other crunchy cereal
1/2 cup any fresh or canned fruit
Breakfast Parfait
Servings: 1
Ingredients:
Directions:
- Spoon half of the yogurt container into a bowl.
- Sprinkle ¼ cup of granola on top of the yogurt.
- Add fruit.
- Spoon the rest of the yogurt onto the fruit.
Recipe Category
30 minutes or less, 5 ingredients or less, No cooking required
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Breakfast Parfait
Servings: 1
Ingredients:
6-8 ounce container of low fat yogurt (any flavor)
¼ cup granola or other crunchy cereal
1/2 cup any fresh or canned fruit
Directions:
- Spoon half of the yogurt container into a bowl.
- Sprinkle ¼ cup of granola on top of the yogurt.
- Add fruit.
- Spoon the rest of the yogurt onto the fruit.
Nutrition Facts
1 serving per container
Serving size 1 parfait
| Amount Per Serving | ||
|---|---|---|
| Calories | 250 | |
| % Daily Value* | ||
| Total Fat 3.5g | 4% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 160mg | 7% | |
| Total Carbohydrate 47g | 17% | |
| Dietary Fiber 0g | 0% | |
| Total Sugars 26g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 8g | ||
| Vitamin D 3mcg | 15% | |
| Calcium 212mg | 15% | |
| Iron 1mg | 6% | |
| Potassium 89mg | 2% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.