Swiss Breakfast Parfait
Yield
4 servingsPrep
10 minCook
0 minReady
6 hrsLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rolled oats
uncooked |
|
| 16 | ounces |
vanilla yogurt
|
|
| 8 | ounces |
pineapple
in juice, crushed |
|
| 2 | tablespoons |
almonds
sliced |
|
| 2 | cups |
strawberries
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rolled oats
uncooked |
|
| 462.4 | ml/g |
vanilla yogurt
|
|
| 231.2 | ml/g |
pineapple
in juice, crushed |
|
| 3E+1 | ml |
almonds
sliced |
|
| 473 | ml |
strawberries
sliced |
|
Directions
In medium bowl, combine oats, yogurt, pineapple and almonds, mix well.
Cover, refrigerate overnight or up to 4 days.
To serve, layer oat mixture and strawberries in 4 parfait glasses.
Garnish with additional strawberries, if desired.
Serve chilled.
