Pineapple-Raspberry Breakfast Parfaits
- 1/4 cup sliced almonds
- 2 cup chopped fresh pineapple
- 1 cup fresh or frozen raspberries, thawed if frozen
- 1 cup low-fat vanilla yogurt
- 2 firm medium bananas, peeled and sliced
- 1/3 cup chopped dates
- Fresh mint for garnish
Preheat oven to 350 degrees F. On baking sheet, spread almonds in single layer. Bake 7-10 minutes or until lightly toasted, stirring frequently; set aside. Layer pineapple, raspberries, yogurt, bananas and dates in 6 parfait glasses or individual dessert dishes; sprinkle with almonds. Garnish with fresh mint, if desired. Note: One can of pineapple tidbits, drained, can be substituted for fresh pineapple.
By Robin from Washington, IA
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