Photographer: Burris, Ken
Publish Date: 2008-10-01
Yield: 4 parfaits
Total Time: 5 minutes
Prep Time: 5 minutes
You won't mind serving dessert on a busy weeknight after assembling these quick parfaits.
- 2 8-ounce containers (2 cups) nonfat peach yogurt
- 1/2 pint fresh raspberries, (about 1 1/4 cups)
- 1 1/2 cups fresh, frozen or canned pineapple chunks
- Divide and layer yogurt, raspberries and pineapple into 4 glasses.
Per serving: 109 calories; 0 g fat (0 g saturated fat, 0g mono unsaturated fat); 2 mg cholesterol; 23 g carbohydrates; 5 g protein; 3 g fiber; 58 mg sodium; 113 mg potassium
Nutrtion Bonus: Vitamin C (60% daily value), Calcium (15% dv).
Exchanges: 1/2 reduced-fat milk, 1 fruit
Carbohydrate Servings: 1 1/2
- Degree of Difficulty
- Special Health Consideration(s)
- Healthy Weight
- Heart Healthy
- Low Sat Fat
- Low Cholesterol
- Low Sodium
- Low Calorie
- Seasons & Occassions
- Main Ingredient(s)
- Dairy & Soy
- No Cook
- Dish Type(s)
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.