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Serve up a healthy breakfast

January 28, 2004

Fruit, granola and yogurt can combine in many refreshing ways for easy healthful breakfasts to serve in parfait glasses.

Here are a few variations to try, based on the use of 3/4 cup nonfat yogurt, 1/2 cup fresh or frozen fruit, 1 1/2 teaspoons no-sugar-added preserves and 1/2 cup of low-fat granola, per serving. Spoon half of the yogurt into a tall glass; add half the fruit, half the preserves and half of the granola; repeat layers.

  • Vanilla yogurt; strawberries, blueberries or peaches; strawberry preserves; low-fat granola.

  • Strawberry yogurt; strawberries and sliced bananas; strawberry preserves; low-fat granola.

  • Peach yogurt; diced fresh or frozen peaches and 1 tablespoon chopped, toasted pecans.


- Source: California Milk Advisory Board

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