Yogurt Crunch Parfait

Yogurt Crunch Parfait
Photo: Plamen Petkov
Pumpkin seeds not only add texture to Yogurt Crunch Parfait but essential minerals, such as iron, zinc, and magnesium, too!
Makes 8 servings (serving size: 1 parfait)


+ Add To Shopping List
Cooking spray
1/2 cup packed light brown sugar
4 tablespoons unsalted butter
1 cup quick-cooking oats
1/2 cup chopped raw pecans
1/3 cup hulled raw pumpkin seeds
1 quart fat-free plain yogurt
2 cups cubed cantaloupe
1 cup blueberries


Prep: 10 Minutes
Cook: 25 Minutes

1. To make crunch: Preheat oven to 350°. Spray an 8- x 8-inch baking pan with cooking spray. In a large saucepan, heat brown sugar and butter, stirring, until smooth. Remove from heat and stir in oats, pecans, and pumpkin seeds. Spread in prepared pan. Bake 20-25 minutes, until golden. Cool in pan on wire rack. Crumble into pieces.

2. Spoon about one-half of crunch into 8 tall glasses and top with half of yogurt and half of fruit. Repeat layering with the remaining crunch, yogurt, and fruit.

Created date

June 2012

Nutritional Information

Calories 301
Fat 14.4 g
Satfat 4.6 g
Monofat 5.3 g
Polyfat 2.9 g
Protein 9 g
Carbohydrate 39 g
Fiber 3 g
Cholesterol 18 mg
Iron 2 mg
Sodium 81 mg
Calcium 182 mg