Gluten-Free Cookie, Greek Yogurt and Fruit Parfaits

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  • 20 min prep time
  • 50 min total time
  • 8 ingredients
  • 4 servings

Ingredients

6
tablespoons Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough (from 14.3-oz container)
2
cups Yoplait® Greek 100 plain yogurt (from 2-lb container)
1
tablespoon agave syrup or honey
1
medium mango, coarsely chopped (3/4 cup)
1
medium nectarine, coarsely chopped (3/4 cup)
6
strawberries, sliced
1/2
cup blueberries
2
tablespoons unsweetened coconut chips or shredded coconut (optional)

Directions

  1. 1 Bake 6 cookies as directed on cookie dough container. Cool completely, about 30 minutes. Coarsely crumble cookies.
  2. 2 In medium bowl, mix yogurt with agave syrup to sweeten. In another medium bowl, mix mango, nectarine, strawberries and blueberries.
  3. 3 In 4 decorative glasses, begin layering yogurt mixture, cookies, fruit, and repeat the layering once more for 2 layers. Put a small dollop of yogurt on top, and sprinkle with coconut.

Notes

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Nutrition Information

Recipe Step Photos

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