Sunrise Breakfast Apple Parfaits K-12

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  • Sunrise breakfast parfaits in three cups


  • 1 1/2 qts. boiling water
  • 10 1/2 lbs. low-fat vanilla yogurt
  • 3 1/2 qts. applesauce
  • 3 1/2 qts. apples, chopped
  • 1 c. cranberries, dried (optional)


  1. Into a bowl or hotel pan, place 2 lbs. InHarvest Sunrise Blend with Quinoa Flakes®. Pour hot water over the grains. Stir to combine.
  2. Cover the container with plastic wrap and let stand for 20 minutes to allow the grains to rehydrate.
  3. Drain excess water from the container. Cool completely.
  4. In a bowl, mix the cooled grains with yogurt.
  5. In a separate bowl, mix the applesauce with apples.
  6. Layer into 16-oz parfait cups as follows: 1 c. applesauce/apple mixture, 1 c. Sunrise Blend/yogurt mixture, a sprinkle (about 2 t.) of cranberries (if using).
  7. Cover parfaits with plastic wrap and refrigerate until ready to serve.

Recipe Yield: 28 (16 oz.) parfaits

Nutrition Facts

Per serving: 417 cal., 18 g pro., 86 g carb., 7 g fiber, 4 g fat, 1.4 g. sat. fat, 8.5 mg chol., 120 mg sod.

Note: The type of yogurt used might alter the nutrition analysis.

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Crediting Information

Cranberries are not counted in the fruit contribution, but add to the flavor and texture of the parfait.

One serving provides 1 grain/bread equivalent, 1 cup fruit and 1.5 oz meat/alt.

Chef Tip

To prevent the cut apples from turning brown, sprinkle them with lemon juice and toss well.