SANDRA’S BLUEBERRY BANANA TOASTED PINE NUT PARFAITS

A perfect way to start
this glorious day...

Servings: (2)

Prep: 5 Mins.

INGREDIENTS

¼ cup fresh organic blueberries

2 (6 oz. containers) Greek Non-fat Pomegranate Blueberry and Acai Yogurt

½ organic banana, peeled and sliced

¼ cup toasted pine nuts, chopped

METHOD

In a tall fluted glass, layer the ingredients in the order listed, twice.  Garnish with three blueberries, and serve. – Enjoy!

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Tip:  To prepare your toasted pine nuts (or any other type of nuts), place the nuts in a dry skillet over medium heat and toast, while occasionally stirring, until lightly golden and fragrant, and let nuts cool before chopping.

SANDRA'S FRESH FRUIT and RASPBERRY PARFAITS

A light and refreshing breakfast treat, 
or any other time of day...

Servings:
--(4, depending upon size
of serving glasses used ;)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

1 (8 oz. container) plain yogurt (I used dannon greek fat-free brand)
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon fresh ginger, grated
½ teaspoon cinnamon
1 teaspoon vanilla extract
2 cups cantaloupe, rind removed, deseeded, and cut into small cubes
1 cup fresh raspberries, or thawed if frozen
1 cup of kiwi, peeled, cut in half, and sliced
1 cup plums, cut in quarters, and sliced
4 cinnamon raisin granola bars, broken into crumbles

METHOD

Set four empty decorative glasses aside to later be filled.

In small non-reactive bowl, whisk the plain yogurt, honey, lemon juice, ginger, cinnamon, and vanilla, until smooth, and set aside.

Cut up all the fruit and set aside in separate piles. Break up the granola bars, and set aside as well.

Begin filling all four glasses by repeating with layers of raspberries and fruit, and then end by topping the glasses equally with the sweet yogurt sauce, and finally the granola crumbles – Enjoy!

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Tip: This is just a method – as you can change up the fruit, berry, or yogurt ingredients in varying ways by what is in season or what you have on hand.