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 from Health

Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 301
  • Fat: 14.4g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 2.9g
  • Protein: 9g
  • Carbohydrate: 39g
  • Fiber: 3g
  • Cholesterol: 18mg
  • Iron: 2mg
  • Sodium: 81mg
  • Calcium: 182mg

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. 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. 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.
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