This recipe is a modification of my Breakfast Parfait to make it dessert-friendly. It makes a very satisfying 12oz glass and is definitely pretty enough for company! I used brand specific yogurt and oats, but any can be used as long as the calories match. Also, I use Earth Balance Organic Buttery Spread a lot of times in place of butter since it's plant based and less calories.
Dessert Parfait: 380 Calories
1 c Fage 0% Greek Yogurt, 130 calories
1/4 c Bob's Red Mill GF Old Fashioned Oats, 95 calories
1 tsp Earth Balance Organic Buttery Spread, 26 calories
3/4 c fresh raspberries, 49 calories
1 Tbl Enjoy Life Semi-sweet chocolate mini chips, 80 calories
Melt butter/spread in small skillet. Add oats and toast on medium-low until golden and fragrant. Add chocolate chips and stir till blended. Add just enough water to fully blend the chocolate and cause the oats to clump together like granola, about 1 Tbl or less.
Put 1/4 of the yogurt in the bottom of the glass. Add 1/4 of the raspberries and 1/4 of the granola. Place 1/2 of the remaining yogurt in the glass and 1/2 of the remaining raspberries and granola layered on top. Repeat with the other half.
Dessert Parfait: 380 Calories
1/4 c Bob's Red Mill GF Old Fashioned Oats, 95 calories
1 tsp Earth Balance Organic Buttery Spread, 26 calories
3/4 c fresh raspberries, 49 calories
1 Tbl Enjoy Life Semi-sweet chocolate mini chips, 80 calories
Melt butter/spread in small skillet. Add oats and toast on medium-low until golden and fragrant. Add chocolate chips and stir till blended. Add just enough water to fully blend the chocolate and cause the oats to clump together like granola, about 1 Tbl or less.
Put 1/4 of the yogurt in the bottom of the glass. Add 1/4 of the raspberries and 1/4 of the granola. Place 1/2 of the remaining yogurt in the glass and 1/2 of the remaining raspberries and granola layered on top. Repeat with the other half.
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