Yogurt Fruit Breakfast Parfaits
Adding nonfat dry milk to Greek yogurt rounds out the flavor, making it a little less tart. It also adds additional protein and calcium to the parfaits. Covered tightly with plastic wrap, the parfaits hold up beautifully in the fridge.
- 2 small banana(s) ripe, cut up
- 2 small nectarine cubed
- 7 teaspoon sugar substitute divided
- 1 teaspoon vanilla extract divided
- 2 cup(s) yogurt, fat-free, Greek-style, plain
- 1/4 cup(s) milk, nonfat, dry Yogurt Fruit Breakfast Parfaits---to start the New Year off right for those making those resolutions to do better this year with their eating habits. :biggrin-new:
- 1In a food processor or blender, purée the bananas, nectarines, 1 teaspoon of the sugar substitute, and 1/2 teaspoon of the vanilla.
- 2In a medium bowl, whisk together the yogurt and milk powder. Whisk in the remaining 2 teaspoons sugar substitute and 1/2 teaspoon vanilla.
- 3Spoon 1/2 cup of the banana-nectarine mixture into each of four 8-ounce glasses. Top each with 1/2 cup of the yogurt mixture. Serve right away or cover and refrigerate for up to 3 days.
Each serving is 1 cup.
Tip: These parfaits travel well in plastic cups and make a great on-the-go breakfast or snack.
Source: The South Beach Diet Super Quick Cookbook