Saturday, May 26, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Kiwi-Pineapple Yogurt Parfaits

4 Nature Valley Oats 'n Honey

Crunchy Granola Bars (2 pouches

from 8.9-ounce box), unwrapped,

broken into pieces

12 to 14 whole macadamia nuts

1 6-ounce container Yoplait Light

Fat Free Very Vanilla Yogurt

1/2 cup frozen (thawed) reduced-fat

whipped topping

1 tablespoon shredded coconut

1 tablespoon finely grated white

chocolate baking bar

1/2 cup (1 1/2 medium) coarsely

chopped peeled kiwifruit

1/2 cup coarsely chopped drained

fresh pineapple or well-drained

canned pineapple tidbits

1 1/2 teaspoons honey

White chocolate baking bar curls or


2 kiwifruit slices

In food processor or gallon-size resealable food-storage plastic bag, place granola bars and nuts; process or crush with flat side of meat mallet until chopped. In small bowl, mix yogurt, whipped topping, coconut, and grated baking bar; set aside. In another small bowl, gently toss chopped kiwifruit, pineapple, and honey until coated; set aside.

In each of two 12 to 14-ounce tulip-shaped parfait glasses, alternately spoon about 3 tablespoons granola mixture, 1/4 cup yogurt mixture and 1/4 cup fruit mixture; repeat layers. Top each parfait with a sprinkle of remaining granola mixture. Garnish each with white chocolate curls and kiwifruit slice. Serve immediately.

Yield: 2 servings

Source: Pillsbury

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