From the Pantry Butler kitchen
Breakfast Parfait
This colorful parfait features four types of fruit: fresh, frozen, canned, and dried. USDA MyPlate Kitchen — University of Illinois Extension Service (public domain), via myplate.food
Ingredients
- 2 cups pineapple, canned and chopped
- 1 cup frozen berries, unsweetened and thawed
- 1 cup yogurt, low-fat vanilla
- 1 banana, peeled and sliced
- 1/3 cup raisins
Method
- Wash hands with soap and water.
- In glasses or bowls, layer pineapple, berries, yogurt, banana, and raisins.
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