Red Berry and Yoghurt Parfait

Rating:

(3 ratings made)

Low-Sodium Recipe (Click for more information)

Low-Sodium Recipe	X
This recipe contains: Sodium: No more than 200 mg

High-Fibre Recipe (Click for more information)

High-Fibre Recipe	X
This recipe contains: Fibre: At least 3g

High-Calcium Recipe (Click for more information)

High-Calcium Recipe	X
This recipe contains: Calcium: At least 50 mg

Quick And Easy Recipe (Click for more information)

Quick and Easy Recipe	X
This recipe requires 30 minutes or less for complete preparation.

Serves: 4 person(s)

Preparation Time: 5 mins
Cooking Time: 5 mins

Make a great impression with this stylish, delicious breakfast. Also a good choice for dessert. From Sue Radd's Breakfast Book.

Suggestions:

Summer is the time to enjoy fresh berries but you can use frozen ones throughout the year to make the parfait.

Advertisement

Ingredients:

2 cup red berries, such as raspberries and red currants

2 tubs fat-reduced honey yoghurt (400g total)

120 g natural muesli

Directions:

Gently rinse the berries in a sieve and remove excess moisture on kitchen towelling. Place in the bottom of four tall glasses, dividing the berries equally.

Mix yoghurt with a spoon to make it smooth, and place about half a cup in each glass on top of the berries.

Top the parfaits with muesli. Serve immediately or store in the refrigerator for use the next morning.

Author:

Sue Radd

Member Comments:

No comments on this recipe yet. Be the first one to comment.

RECIPE SEARCH

RECIPE OPTIONS

Convert to Imperial

Email recipe to a friend

Printable version

Add this recipe to your food diary

Add this recipe to My Recipe Book

NUTRITIONAL INFO

Calories
(Per Serving)
235 cals
Kilojoules
980 kJ
Fat
3.0 g
Carbohydrates
39.0 g
Protein
9.0 g
Cholesterol
5.0 mg
Sodium
95 mg
Saturated Fat
1.0 g
Fibre
6.5 g
Calcium
175.0 mg
Total Sugars
27.0 g
Note: A dash indicates no data is available.