Pineapple-Blueberry Parfait


Recipe developed by Kellogg’s Food Away From Home for use in school cafeterias.

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  • 1 1/2 ounces Low Fat Granola With Raisins
  • 1/2 cup Pineapple chunks
  • 1/4 cup Fresh blueberries
  • 1 1/2 ounces Maple syrup
  • 6 ounces Low Fat vanilla yogurt

Cooking Directions

  1. In a mixing bowl, fold together pineapple, blueberries and syrup.  Cover and refrigerate for 2 hours.
  2. Build parfait by alternating layers of yogurt, granola and fruit mixture in a 12 ounce parfait cup.
  3. Keep in the refrigerator for no longer than 4 hours to prevent granola from becoming soggy and pineapple from browning.

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