Healthy Greek Yogurt, Fruit and Walnut Parfait: an easy recipe for breakfast

Recipe at a glance

This original greek yogurt, fruit and walnut parfait recipe makes 2 servings and takes about 8 minutes, excluding any overnight chilling or freezing stated in the method. It is designed for a US home kitchen and uses familiar grocery-store ingredients. The format emphasizes plant foods, whole grains, lean protein or unsaturated fats where they fit the dish, consistent with broad American Heart Association and USDA MyPlate eating-pattern guidance. ^{[1] [2]}

Ingredients

Measure the following before starting: 1) 2 cups plain low-fat Greek yogurt; 2) 1 cup berries; 3) 1 small banana sliced; 4) 1/4 cup chopped walnuts; 5) 1/4 cup low-sugar whole-grain cereal; 6) 1/2 teaspoon cinnamon. Ingredient brands vary, especially for sodium and added sugar, so compare labels when buying canned foods, sauces, yogurt, nut butter, broth and packaged whole-grain products. Unless the ingredient list says otherwise, drain and rinse canned beans and use unsweetened dairy or nondairy products. ^{[1] [2]}

How to make it

1) Spoon a layer of yogurt into two glasses. 2) Add berries, banana and a light sprinkle of cereal. Work with clean hands, utensils and preparation surfaces, and keep cold ingredients refrigerated until needed. ^{[1] [2]}

3) Repeat the layers and finish with walnuts and cinnamon. 4) Serve immediately so the cereal stays crisp. Taste at the end and adjust with herbs, citrus or black pepper before considering additional salt. Serve in the stated portions while the intended hot or cold texture is at its best. ^{[1] [2]}

Healthy preparation and storage

Choose plain yogurt and let ripe fruit provide the sweetness. The word “healthy” describes the overall ingredient pattern and preparation method, not a medical treatment or a promise that one recipe fits every dietary need. People managing allergies, diabetes, kidney disease, celiac disease or another condition should adjust ingredients with guidance appropriate to them. ^{[1] [2]}

Refrigerate leftovers in shallow covered containers within two hours. Most cooked recipes keep for three to four days; fresh assembled salads, cut avocado dishes and crisp snacks are best sooner. Reheat cooked leftovers until steaming, and do not leave dairy, eggs, seafood, poultry or meat at room temperature for extended periods. ^[2]