Would love a good parfait recipe!

peachyisthelife

I bought some non fat vanilla yogurt yesterday and would love to start making some healthy parfaits with fruit and granola. Any good suggestions? I have little time, so quick is the best! Oh any good suggestions on a type of granola to buy would be good, too. We're very low on money, so it may be a bit hard b/c parfaits sound a bit pricy with all that fruit and stuff.

noiinteam

mcdonald's has an awesome one for $1.00....not sure i can make it that cheap... 160 cal 2 fat.

msbanana

couple options...
I look for frozen bags of UNSWEETENED fruit when they're on sale and use that. My personal favorite are blueberries.
I'll put the blueberries at the bottom, put in plain greek yogurt drizzle with a little honey and top with granola. DELISH.
As for good granola, I like Golden Temple. It comes in the bulk section and that makes it a little bit cheaper.

:drinker:

3kidsin3years

We just do vanilla yogurt, whatever plain fruit there is around, blueberries, strawberries, bananas, apples, anything, and add granola. We buy the Eating Right Granola from Safeway. The kids love them!

jen0619

I love Back to Nature plain granola with yogurt and sometimes I like to use a quarter of a can of pumpkin for extra deliciousness
Also strawberries and blueberries throw a handful in and on your way!

heathersmilez

Here's one I created and my photo;

¼ cup frozen raspberries
½ cup Kellogg’s Muslix cereal, divided
¼ cup frozen blueberries
¼ cup frozen mango
2, 100g Silhouette 0+ strawberry yogurt containers
1, 100g Silhouette 0+ vanilla yogurt container

Directions: spoon in 50g of strawberry yogurt in each glass followed by blueberries, approximately 2 tbsp vanilla yogurt, 1/8 cup Muslix, 2 tbsp strawberry yogurt, raspberries, 2 tbsp vanilla yogurt, 1/8 cup Muslix and top with a frozen mango chunk. Let stand at room temperature 10-30 minutes.

WW Points: 3

161 calories, 161mg sodium, 33g carbs, 4g fiber, 1g fat & 7g protein.

Enjoy!

DHalaby73

Blueberry and Maple-Pecan Granola Parfaits

Yield: 4 servings (serving size: 1 parfait, including 1/4 cup maple-pecan granola)

Ingredients
2 cups vanilla fat-free yogurt
2 cups blueberries
1 cup Maple-Pecan Granola
Preparation
Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving with 1/4 cup blueberries. Top each serving with 1/4 cup Maple-Pecan Granola, 1/4 cup yogurt, and 1/4 cup blueberries.

Nutritional Information
Calories:
283 (18% from fat)
Fat:
5.6g (sat 0.8g,mono 2.8g,poly 1.8g)
Protein:
8.8g
Carbohydrate:
50.9g
Fiber:
3.7g
Cholesterol:
2mg
Iron:
1.1mg
Sodium:
106mg
Calcium:
242mg


Maple-Pecan Granola

Yield: 4 cups (serving size: 1/4 cup)

Ingredients
2 cups regular oats
1/2 cup pecan pieces
1/2 cup maple syrup
1/4 cup packed brown sugar
2 tablespoons canola oil
1/8 teaspoon salt
Cooking spray
Preparation
Preheat oven to 300°.

Combine oats and next 5 ingredients (through salt); spread on a large jelly-roll pan coated with cooking spray. Bake at 300° for 1 hour, stirring every 15 minutes. Cool completely.

Note: Store in an airtight container for up to one week.

Nutritional Information

Calories:
129 (36% from fat)
Fat:
5.2g (sat 0.6g,mono 2.7g,poly 1.7g)
Protein:
2.2g
Carbohydrate:
19.3g
Fiber:
1.9g
Cholesterol:
0.0mg
Iron:
0.8mg
Sodium:
21mg
Calcium:
20mg

DHalaby73

Brunch Parfait

Assemble everything but the granola and almonds ahead of time, and store in the refrigerator for up to an hour. Sprinkle with granola and almonds just before serving for the optimum crunch.

Yield: 4 servings (serving size: 1 parfait)

Ingredients
1/3 cup apricot preserves
3 cups sliced strawberries
2 cups low-fat vanilla yogurt(Or use non fat yogurt)
1/2 cup low-fat granola without raisins (such as Kellogg's)
2 tablespoons slivered almonds, toasted
Preparation
Place apricot preserves in a medium microwave-safe bowl, and microwave at high for 10 to 15 seconds or until preserves melt. Add strawberries, and toss gently to coat.

Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving with 1/3 cup strawberry mixture. Repeat the layers with the remaining yogurt and strawberry mixture. Top each serving with 2 tablespoons granola and 1 1/2 teaspoons almonds. Serve immediately.

Nutritional Information
Calories:
279 (14% from fat)
Fat:
4.2g (sat 1.4g,mono 1.4g,poly 0.6g)
Protein:
8.7g
Carbohydrate:
53.5g
Fiber:
3.9g
Cholesterol:
6mg
Iron:
1mg
Sodium:
94mg
Calcium:
240mg

DHalaby73

Amaretto-Scented Pear Parfaits with Gingersnaps

Freeze the parfait glasses for about 1 hour before assembling to keep the yogurt from melting too quickly.

Yield: 8 servings (serving size: 1 parfait)

Ingredients
3 cups chopped peeled ripe Bosc pears (about 3 large)
1/4 cup amaretto (almond-flavored liqueur)
1 tablespoon sugar
1 cup gingersnap crumbs, (about 4 ounces, crushed)
3 cups vanilla low-fat frozen yogurt, softened
1/2 cup sliced almonds, toasted
Preparation
Combine first 3 ingredients; cover and chill at least 1 hour.

Spoon 1 tablespoon cookie crumbs into each of 8 (8-ounce) glasses; top each with 3 tablespoons pear mixture and 3 tablespoons yogurt. Repeat layers once, ending with the yogurt. Top each with 1 tablespoon almonds.

Nutritional Information
Calories:
238 (21% from fat)
Fat:
5.6g (sat 1.2g,mono 3g,poly 1g)
Protein:
5.6g
Carbohydrate:
39.9g
Fiber:
2.4g
Cholesterol:
4mg
Iron:
1.1mg
Sodium:
137mg
Calcium:
149mg

DHalaby73

Power Granola

Yield: About 4 3/4 cups (serving size: about 1/2 cup)

Ingredients
2 cups regular oats
1/3 cup ground flaxseed
1/4 cup chopped walnuts
1/4 cup chopped slivered almonds
2 teaspoons ground cinnamon
1/3 cup orange juice
1/3 cup honey
1/4 cup packed brown sugar
2 teaspoons canola oil
1 teaspoon vanilla extract
Cooking spray
1/3 cup dried cranberries
Preparation
Preheat oven to 300°.

Combine first 5 ingredients in a medium bowl.

Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.

Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.

Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.

Nutritional Information
Calories:
196 (31% from fat)
Fat:
6.8g (sat 0.7g,mono 2.2g,poly 3.3g)
Protein:
4.1g
Carbohydrate:
32.5g
Fiber:
3.6g
Cholesterol:
0.0mg
Iron:
1.5mg
Sodium:
5mg
Calcium:
38mg

peachyisthelife

Does anyone add anything to it like wheat germ? Flax seed? I'd love to do that, wonder if it affects the taste much.