Yogurt Breakfast Parfaits
These parfaits make a great brown-bag breakfast. Layer a serving into a 1-cup mason jar, cover, and refrigerate until you’re ready to leave for the day.
Plain fat free yogurt
⅓ cup(s), or preserves, strawberry
4 medium, navel
2 medium, thinly sliced
Ready-to-eat cereal nuggets
- Stir together yogurt and jam in medium bowl until blended.
- With small knife, cut away peel and pith from oranges. Working over another medium bowl, cut between membranes to release segments, allowing them to fall into bowl. Gently stir in bananas.
- Spoon about 1/3 cup of fruit mixture into each of 6 parfait glasses; top each with about 1/3 cup of yogurt mixture. Repeat layering once. Sprinkle each parfait with scant 1 tablespoon cereal.
- Serving size: 1 parfait
Change up the fruit according to what’s in season—quartered strawberries in the spring, peach wedges or blueberries in the summer, chopped apple or pear tossed with lemon juice in the fall, or Ruby Red grapefruit in the winter.