Fruit and Yogurt Parfaits

Fruit and Yogurt Parfaits

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Rated: 2
  • Makes: 2 servings
  • Start to Finish 20 mins
  • Carb Grams Per Serving: 30


  • 1 medium ripe fresh peach or nectarine or 2 medium kiwifruits
  • 1 8 - ounce carton plain low-fat yogurt
  • 1/2 teaspoon vanilla
  • 1/2 cup bite-size shredded wheat biscuits, coarsely crushed
  • 2 teaspoons sugar-free pancake and waffle syrup or light pancake and waffle syrup product
  • 1 tablespoon sliced almonds, toasted
  • Dash ground cinnamon


  1. If desired, peel fruit; pit peach and nectarine. Chop fruit, reserving 2 wedges for garnish. Set aside.
  2. Combine yogurt and vanilla. Spoon half of the yogurt mixture into two 8- to 10-ounce parfait glasses. Top with half of the crushed cereal, all of the chopped fruit, syrup, remaining yogurt mixture, and remaining crushed cereal. Sprinkle with almonds and cinnamon. Garnish each serving with a reserved fruit wedge. Makes 2 servings.


  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

Servings Per Recipe: 2
PER SERVING: 181 cal., 4 g total fat (1 g sat. fat), 7 mg chol., 88 mg sodium, 30 g carb. (4 g fiber), 9 g pro.

Diabetic Exchanges

Milk (d.e): 1; Fruit (d.e): 0.5; Starch (d.e): 0.5; Fat (d.e): 0.5