Breakfast parfaits are an easy way to have a healthy and light breakfast or a mid-morning snack. Now you can enjoy them on a gluten-free diet with chef Cat Cora's cookie addition to this breakfast favorite.
Bake 6 cookies according to the package instructions. Cool completely, about 30 minutes. Coarsely crumble the cookies.
In a medium bowl, mix together the yogurt and agave syrup to sweeten. In another medium bowl, mix the mango, nectarine, strawberries, and blueberries.
In 4 decorative glasses, begin layering the yogurt mixture, cookies, and fruit, and repeat the layering once more for 2 layers. Put a small dollop of yogurt on top, and sprinkle with coconut.