Nut & Berry Parfait
From EatingWell: May/June 2014
In this quick high-protein breakfast recipe, Greek yogurt is topped with healthy berries and almonds and lightly sweetened with honey.
- 1 cup nonfat plain Greek yogurt
- 1/4 cup fresh or frozen raspberries
- 1/4 cup fresh or frozen blueberries
- 1/4 cup sliced almonds, toasted if desired
- 2 teaspoons honey
- Layer yogurt, berries and almonds in a bowl, glass or jar. Drizzle honey on top.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 hours.
Per serving: 376 calories; 15 g fat (1 g sat, 9 g mono); 11 mg cholesterol; 35 g carbohydrates; 12 g added sugars; 25 g total sugars; 30 g protein; 6 g fiber; 83 mg sodium; 602 mg potassium.
Nutrition Bonus: Calcium (34% daily value), Magnesium (28% dv), Vitamin B12 (28% dv), Vitamin C (20% dv), Potassium (17% dv), Zinc (16% dv)
Carbohydrate Servings: 2
Exchanges: 1/2 fruit, 1 other carbohydrate, 1 1/2 nonfat milk, 3 fat
More From EatingWell
When you need a little pick-me up, skip the sugar-laden energy...
The Meatless Monday movement is growing in popularity across...
If you work out in the morning, refuel with one of these...
Few things are more satisfying on a chilly night than a...
Sunscreen helps keep your skin healthy and beautiful,...
Baked potatoes are the perfect accompaniment to your favorite...
These quick dinner recipes are tastier, healthier versions of...
A great salad deserves a great dressing. So we've created...
These delicious slim-down dinners all clock in at just 400...
Spaghetti squash is the ultimate pasta impostor: it is a...
These spicy recipes are packed with flavor and metabolism-...
The DASH diet (Dietary Approaches to Stop Hypertension) may...
Weeknight meals are made easy with these 20-minute, low-...
The next time you’re thinking about ordering takeout, put...
When you surround yourself with healthy and delicious food,...
If you’re trying to slim down, our low-calorie dinners to...
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 15 minutes or less
- Preparation/ Technique
- May/June 2014