Brunch Peach Parfait Food

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SAVORY PEACH PARFAIT



Savory Peach Parfait image

Creamy yogurt parfaits make deliciously balanced breakfasts or snacks. Use this formula: 2/3 cup yogurt, 1/2 chopped fruit, 2 tablespoons crunch, 1 teaspoon drizzle, and 1 teaspoon chopped fresh herb, to make your own version.

Provided by thehungryscientist

Categories     Parfait

Time 5m

Yield 1

Number Of Ingredients 5

1 (5.3 ounce) container Greek yogurt, low fat
½ cup chopped peaches
2 tablespoons pine nuts
1 teaspoon balsamic glaze
1 teaspoon chopped fresh basil

Steps:

  • Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

Nutrition Facts : Calories 218 calories, Carbohydrate 13.7 g, Cholesterol 7.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 16.9 g, SaturatedFat 3.6 g, Sodium 52.1 mg, Sugar 10.5 g

SUPER EASY PEACH PARFAIT



Super Easy Peach Parfait image

I got this recipe from a friend of mine who served this for dessert one evening. My husband and I raved and now everyone needs to know! I originally had the recipe with peaches, but as noted below, you could really use any canned fruit.

Provided by ctmainiac22

Categories     Dessert

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3

4 slices angel food cake (or butter pound cake, if desired)
3 cups vanilla frozen yogurt (or ice cream, if desired)
1 (8 1/4 ounce) can peaches in light syrup, no sugar added (or heavy syrup, if desired)

Steps:

  • Break up angel food slices into quarters and place at bottom of bowl/glass (depending on how you want to serve it).
  • Scoop frozen yogurt onto pound cake.
  • Add half the can of peaches (or pineapple, or fruit cocktail, etc) to top of frozen yogurt, adding syrup from the can as well.

Nutrition Facts : Calories 672.2, Fat 12.4, SaturatedFat 7.4, Cholesterol 4.3, Sodium 702.8, Carbohydrate 128, Fiber 1.7, Sugar 97.8, Protein 15.3

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