Yogurt Crunch Parfait

Vegetarian
Gluten Free
Health score
7%
Yogurt Crunch Parfait
35 min.
8
288kcal

Suggestions


Indulge in a delightful treat that satisfies your sweet tooth while keeping it healthy! Introducing the Yogurt Crunch Parfait, a fantastic dessert that not only looks beautiful in its layered presentation but is also packed with nutrition. Perfectly vegetarian and gluten-free, this parfait offers a delicious combination of fresh fruits, creamy yogurt, and a crunchy topping that will make your taste buds dance.

Imagine the sweetness of ripe blueberries combined with the refreshing taste of cubed cantaloupe, all mingled with rich, fat-free plain yogurt. The crunch factor, which is the star of this recipe, comes from a decadent blend of quick-cooking oats, chopped pecans, and hulled pumpkin seeds, all baked to golden perfection. This crunchy layer is sweetened with light brown sugar and a hint of buttery richness that will elevate your dessert experience.

Whether you're serving this parfait at a family gathering or simply treating yourself after a long day, it takes just 35 minutes to prepare. It's a perfect closing note to any meal, satisfying dessert lovers without the guilt. Ready to take your dessert game to the next level? Dive into this Yogurt Crunch Parfait and experience the magic of flavors and textures that will leave everyone asking for seconds!

Ingredients

  • cup blueberries 
  • cups cantaloupe cubed
  • quart yogurt plain fat-free
  • 0.5 cup brown sugar light packed
  • 0.5 cup pecans raw chopped
  • cup quick-cooking oats 
  • 0.3 cup pumpkin seeds raw hulled
  • tablespoons butter unsalted

Equipment

  • frying pan
  • sauce pan
  • oven
  • wire rack
  • baking pan

Directions

  1. To make crunch: Preheat oven to 35
  2. Spray an 8- x 8-inch baking pan with cooking spray. In a large saucepan, heat brown sugar and butter, stirring, until smooth.
  3. Remove from heat and stir in oats, pecans, and pumpkin seeds.
  4. Spread in prepared pan.
  5. Bake 20-25 minutes, until golden. Cool in pan on wire rack. Crumble into pieces.
  6. Spoon about one-half of crunch into 8 tall glasses and top with half of yogurt and half of fruit. Repeat layering with the remaining crunch, yogurt, and fruit.

Nutrition Facts

Calories288kcal
Protein13.49%
Fat37.58%
Carbs48.93%

Properties

Glycemic Index
24.06
Glycemic Load
6.79
Inflammation Score
-8
Nutrition Score
13.552174047284%

Flavonoids

Cyanidin
2.23mg
Petunidin
5.83mg
Delphinidin
7.01mg
Malvidin
12.5mg
Peonidin
3.75mg
Catechin
1.43mg
Epigallocatechin
0.47mg
Epicatechin
0.17mg
Epigallocatechin 3-gallate
0.14mg
Luteolin
0.29mg
Kaempferol
0.34mg
Myricetin
0.24mg
Quercetin
1.42mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:288.09kcal
14.4%
Fat:12.48g
19.2%
Saturated Fat:4.48g
28.03%
Carbohydrates:36.58g
12.19%
Net Carbohydrates:34.11g
12.4%
Sugar:27.85g
30.94%
Cholesterol:17.42mg
5.81%
Sodium:108.38mg
4.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.08g
20.16%
Manganese:0.93mg
46.45%
Vitamin A:1549.89IU
31%
Phosphorus:293.41mg
29.34%
Calcium:263.53mg
26.35%
Magnesium:80.8mg
20.2%
Vitamin B2:0.32mg
18.93%
Zinc:2.18mg
14.51%
Potassium:481.89mg
13.77%
Selenium:9.12µg
13.03%
Vitamin B1:0.19mg
12.43%
Vitamin B12:0.73µg
12.22%
Copper:0.22mg
10.87%
Vitamin B5:0.99mg
9.94%
Fiber:2.47g
9.88%
Vitamin C:7.34mg
8.89%
Iron:1.27mg
7.06%
Folate:27.4µg
6.85%
Vitamin B6:0.12mg
6.06%
Vitamin K:6.11µg
5.82%
Vitamin B3:0.81mg
4.04%
Vitamin E:0.5mg
3.36%
Source:My Recipes