4
1 rating

Gluten-Free Cookie, Greek Yogurt, and Fruit Parfait

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. 

Ingredients

  • 6 Tablespoons Pillsbury gluten-free, refrigerated chocolate chip cookie dough
  • 2 Cups plain Greek yogurt
  • 1 Tablespoon agave syrup or honey
  • 1 medium mango, coarsely chopped
  • 1 medium nectarine, coarsely chopped
  • 6 strawberries, sliced
  • 1/2 Cup blueberries
  • 2 Tablespoons unsweetened coconut chips or shredded coconut (optional)

Directions

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.

Nutritional Facts
Servings4
Calories Per Serving1146
Total Fat20g31%
Sugar27gN/A
Saturated8g39%
Cholesterol19mg6%
Protein42g84%
Carbs199g66%
Vitamin A52µg6%
Vitamin B60.3mg15%
Vitamin C47mg78%
Vitamin E2mg11%
Vitamin K13µg17%
Calcium379mg38%
Fiber12g48%
Folate (food)147µgN/A
Folate equivalent (total)1085µg100%
Folic acid551µgN/A
Iron10mg58%
Magnesium108mg27%
Monounsaturated3gN/A
Niacin (B3)16mg81%
Phosphorus380mg54%
Polyunsaturated5gN/A
Potassium634mg18%
Riboflavin (B2)1mg62%
Sodium2165mg90%
Sugars, added2gN/A
Thiamin (B1)2mg100%
Zinc3mg21%