With pineapples, raspberries and bananas, these yogurt treats from Adell Meyer are a bright and cheerful morning side dish. The Madison, Wisconsin reader whips them up in no time for before-or-after-school snacks.
- 2 cups pineapple chunks
- 1 cup fresh or frozen raspberries
- 1 cup (8 ounces) vanilla yogurt
- 1 cup sliced ripe banana
- 1/2 cup chopped dates or raisins
- 1/4 cup sliced almonds
- In four parfait glasses or serving dishes, layer the pineapple, raspberries, yogurt, banana and dates. Sprinkle with almonds. Serve immediately. Yield: 4 servings.
Originally published as Breakfast Parfaits in Simple & Delicious May/June 2006, p22
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