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