Cinnamon Toast and Fruit Breakfast Parfaits

Cinnamon Toast and Fruit Breakfast Parfaits

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From: Diabetic Living Magazine

The cinnamon-flavored toast cubes provide a nice alternative to granola in this fruity breakfast parfait recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon light stick butter (not margarine)
  • ½ teaspoon ground cinnamon
  • 2 slices light oatmeal bread, cut into cubes
  • 2 (6 ounce) containers plain nonfat Greek yogurt
  • ¼ cup strawberry spreadable fruit
  • 1 medium banana, coarsely chopped or thinly sliced (about 1 cup)
  • ¾ cup fresh blueberries
  • 1 medium mango, cubed
  • 4 teaspoons honey

Preparation

  • Prep

  • Ready In

  1. Combine butter and cinnamon in a medium skillet. Heat over medium heat until melted. Add bread cubes and toss to coat. Continue to cook over medium heat for 3 to 4 minutes or until bread cubes are lightly browned and crisp, stirring occasionally. Remove from heat and set aside to cool.
  2. In a small bowl, combine yogurt and spreadable fruit. Set aside.
  3. In a large bowl, combine bananas, blueberries and mango. To serve, spoon one-third of the fruit evenly into four parfait glasses or 8-ounce clear drinking glasses. Top with half of the bread cubes. Spoon half of the yogurt mixture on top of the bread cubes. Repeat layers once, using half of the remaining fruit, all of the remaining bread cubes, and all of the remaining yogurt mixture. Top evenly with remaining fruit. Drizzle with honey. Serve immediately.

Nutrition information

  • Serving size: 1 parfait each (about ¾ cup)
  • Per serving: 217 calories; 2 g fat(1 g sat); 3 g fiber; 43 g carbohydrates; 10 g protein; 30 mcg folate; 4 mg cholesterol; 31 g sugars; 694 IU vitamin A; 24 mg vitamin C; 119 mg calcium; 1 mg iron; 106 mg sodium; 218 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 1½ starch, 1 fruit, ½ milk

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