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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

15 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • In a small bowl, combine yogurt and spreadable fruit. Set aside.

  • 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 Facts

217 calories; protein 9.8g; carbohydrates 42.7g; dietary fiber 2.7g; sugars 30.6g; fat 2.1g; saturated fat 1g; cholesterol 3.8mg; vitamin a iu 694.3IU; vitamin c 24.1mg; folate 29.9mcg; calcium 118.8mg; iron 0.5mg; magnesium 15.1mg; potassium 218.4mg; sodium 105.8mg.