Sunrise Breakfast Strawberry-Banana Parfaits K-12

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  • Sunrise breakfast parfaits in three cups

INGREDIENTS

  • 1 1/2 qts. boiling water
  • 10 1/2 lbs. strawberry yogurt, lowfat
  • 3 1/2 qts. frozen strawberries, thawed
  • 28 bananas, 150 count, peeled, sliced

Directions

  1. Assemble the parfaits the day before to allow the strawberries to thaw.
  2. Into a bowl or hotel pan, place 2 lbs. InHarvest Sunrise Blend with Quinoa Flakes®. Pour hot water over the grains. Stir to combine.
  3. Cover the container with plastic wrap and let stand for 20 minutes to allow the grains to rehydrate.
  4. Drain excess water from the container. Cool completely.
  5. In a bowl, mix the cooled grains with yogurt.
  6. Layer into 16 oz. parfait cups as follows: ½ c. strawberries, ½ c. bananas, 1 c. Sunrise Blend/yogurt mixture.
  7. Cover parfaits with plastic wrap and refrigerate until ready to serve.

Recipe Yield: 28 (14 oz.) parfaits

Nutrition Facts

Per serving: 425 cal., 19 g pro., 88 g carb., 7.5 g fiber, 4 g fat, 1.7 g. sat. fat, 10 mg chol., 116 mg sod.

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

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Crediting Information

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