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Yogurt Crunch Parfait

Photo: Plamen Petkov
Prep time 10 mins
Cook time 25 mins
Yield Makes 8 servings (serving size: 1 parfait)
Pumpkin seeds not only add texture to Yogurt Crunch Parfait but essential minerals, such as iron, zinc, and magnesium, too!

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

Nutrition 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

How to Make It

  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.