Brunch Fruit Parfait
For an indulgent brunch—and a delicious dose of fiber—layer fresh fruit with yogurt and pumpernickel cinnamon toast
2 tsp. unsalted butter
4 thin slices pumpernickel bread
2 tsp. sugar
⅛ tsp. ground cinnamon
1 medium, ripe mango, peeled, seeded, cut into bite-size chunks (about 1 c.)
4 small, ripe apricots, pitted, cut into wedges (about 1 c.)
2 c. sliced fresh strawberries
4 (6-oz.) cartons nonfat vanilla yogurt
1. Preheat oven to 400 degrees. Spread half-teaspoon butter on each slice of bread. Stir together sugar and cinnamon, and sprinkle lightly over bread. Place on baking sheet, and toast in oven 10 to 13 minutes, or until hard. Remove from oven. Crumble into bite-size pieces. This can be made a day in advance and stored in a covered container.
2. Combine all fruit in a bowl. Spoon 1 c. fruit into each of 4 tall parfait glasses. Top each with half a carton of yogurt. Sprinkle 2 tablespoons toast pieces over each serving. Divide remaining fruit among glasses. Add remaining yogurt. Sprinkle on remaining toast (optional). Serve immediately.
Makes 4 servings.
Nutrition information per serving: 265 calories; 3 g total fat; 10.5 g protein; 50 g carbohydrates; 10 mg cholesterol; 252 mg sodium; 3 g soluble fiber; 3.2 g insoluble fiber.