Yogurt Parfait
Easy to make yogurt parfait that's perfect for breakfast or brunch. You can make a bunch or just one serving.
Ingredients
- 1-2 tbsp Apricot Preserves Use more if you want it sweeter
- 1/2 cup Vanilla Yogurt you can also use plain yogurt
- 1 tbsp Coconut Flakes, unsweetened
- 1 tbsp Pecans, chopped into small pieces
- 3-4 Raspberries You can use strawberries instead
Instructions
- In a small skillet on medium low heat, toast the coconut flakes, stirring often, until slightly browned. Remove and set aside to cool.
- In the same skillet you used to toast the coconut flakes add the chopped pecans and toast them, stirring often so they don't burn. Remove and set aside to cool.
- To the bottom of a small jar or bowl, add 1-2 tbsp of the apricot preserves.
- Top the apricot preserves with the yogurt.
- Top with the fresh raspberries.
- Sprinkle the toasted coconut flakes and pecans over the top of the yogurt
Notes
For quick morning prep, toast the coconut flakes and pecans ahead of time and store them in individual jars until ready to use. Make sure to toast them on medium low heat and keep and eye on them so they do not burn,
Nutrition
Serving: 1cupCalories: 258kcalCarbohydrates: 33gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 6mgSodium: 91mgPotassium: 361mgFiber: 2gSugar: 27gVitamin A: 101IUVitamin C: 5mgCalcium: 223mgIron: 1mg
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