1 / 1
Ambrosia Breakfast Parfaits
These bright breakfast parfaits take inspiration from classic ambrosia salad to start your morning with a burst of tropical flavor. Layers of crunchy toasted oat cereal alternate with creamy vanilla yogurt mixed with sweet crushed pineapple. Fresh banana slices, juicy mandarin orange segments, and sliced strawberries add plenty of fruit to every spoonful. A final sprinkle of toasted coconut brings a satisfying crunch and a hint of nuttiness to the dish. They are quick to assemble and perfect for a refreshing weekend brunch or a colorful weekday breakfast.
Ingredients
- 2 cups Honey Nut Cheerios cereal or Multigrain Cheerios ® cereal
- 2 cups French vanilla low-fat yogurt (from 2-lb container)
- 1 can (8 oz) crushed pineapple in juice, drained
- 1 medium banana, sliced
- 1 can (11 oz) mandarin orange segments in light syrup, drained
- ¼ cup flaked coconut, toasted*
- 4 fresh strawberries, sliced
Instructions
- 1Add one quarter cup of the cereal into the bottom of four individual parfait glasses.
- 2Stir the vanilla yogurt and drained crushed pineapple together in a small bowl. Add a quarter cup of this yogurt mixture over the cereal layer in each glass. Follow with another quarter cup of cereal per glass, and then divide the sliced banana evenly among them.
- 3Divide the rest of the yogurt mixture over the banana slices in each glass. Finish the parfaits by adding the drained mandarin orange segments, a sprinkle of toasted coconut, and the sliced strawberries on top.
- 4To toast the flaked coconut, place it in an ungreased skillet over medium-low heat. Cook for 6 to 14 minutes, stirring frequently until it begins to brown, then stir constantly until it reaches a golden color.