Yogurt Crunch Parfait

Pumpkin seeds not only add texture to Yogurt Crunch Parfait but essential minerals, such as iron, zinc, and magnesium, too!

Yield:

Makes 8 servings (serving size: 1 parfait)

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes

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

Ingredients

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

Preparation

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.

Note:

Fiona Bennett,

July 2012