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Day 4 Breakfast: Star-Spangled Parfaits

The best time for this dessert is mid-summer, when the blueberries are thick in our northern woods. Red raspberries can be added to the mixed berries, too, to brighten up the patriotic colors.—Anne Theriault, Wellesley, Massachusetts

Test Kitchen Approved





Total Time Prep/Total Time: 15 min. Makes 4 servings

Ingredients

  • 2 cups fresh strawberries, cut into 1/2-inch pieces
  • 2 cups fresh blueberries
  • 4 teaspoons reduced-fat raspberry walnut vinaigrette
  • 3/4 cup fat-free vanilla or strawberry Greek yogurt
  • 2 teaspoons minced fresh mint
  • Unsweetened shredded coconut, optional

Directions

  • Place strawberries and blueberries in separate bowls. Drizzle each with 2 teaspoons vinaigrette; toss to coat. In a small bowl, mix yogurt and mint.
  • Spoon strawberries into four parfait glasses. Layer each with yogurt mixture and blueberries. If desired, top with coconut.




Editor’s Note

Look for unsweetened coconut in the baking or health food section.

Nutrition Facts

1 parfait (calculated without coconut): 172 calories, 7g fat (5g saturated fat), 0 cholesterol, 41mg sodium, 24g carbohydrate (17g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 fruit, 1 fat, 1/2 starch.




Originally published as Star-Spangled Glamour in Country Woman June/July 2013

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By adminNovember 10, 2018WWLeave a Comment on Day 4 Breakfast: Star-Spangled Parfaits

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Day 3 Dinner: Parmesan Chicken with Artichoke Hearts
Day 4 Lunch: Turkey & Apricot Wraps

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