Greek Parfait

Greek Breakfast

I love parfaits in the springtime when it’s still a little too cold for smoothies. The breakfast parfaits I had in Greece were made with goat’s milk yogurt and honey. To make this parfait healthier and reduce the cholesterol, I blended plain non-dairy yogurt with a frozen banana and added a little vanilla powder to sweeten it up a bit. Top the yogurt mixture with antioxidant-rich berries, pomegranate seeds, unsweetened coconut flakes, and pistachios. It’s a fun recipe to make with children and a great alternative for dessert.

Greek Parfait

Yield: 1 serving       Prep Time: 5 minutes

1 cup plain non-dairy yogurt (I used Silk)*
1 frozen banana chopped
2 dashes of vanilla powder
Fresh blackberries or berries of choice
Unsweetened coconut flakes
Shelled pistachios**
Pomegranate seeds

1. Blend the plain yogurt with a frozen banana. Add the vanilla powder and blend again.
2. Layer the yogurt mixture with the berries and pomegranate seeds. Add the coconut flakes and shelled pistachios.
3. Serve immediately or store in the refrigerator for up to 4 hours.

*Coconut yogurt and almond yogurt are good non-dairy alternatives too. Just be sure to get plain yogurt to avoid the added sugar.
**If you’re allergic to nuts, pumpkin seeds would be wonderful in this recipe.

24 thoughts on “Greek Parfait”

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