Kiwi-Pineapple Yogurt Parfaits

Try this breakfast treat that layers fresh tropical fruit, creamy yogurt and crunchy granola. MORE+ LESS-

By Pillsbury Kitchens

September 29, 2008

Bake-Off® Contest 41, 2004

Sherri King-Rodrigues

Warren, Rhode Island

Ingredients

Nature Valley™ Oats 'n Honey crunchy granola bars (2 pouches from 8.9-oz box), unwrapped, broken into pieces

to 14 whole macadamia nuts

container (6 oz) Yoplait® Light Fat Free very vanilla yogurt

1/2

cup frozen (thawed) reduced-fat whipped topping

tablespoon shredded coconut

tablespoon finely grated white chocolate baking bar

1/2

cup coarsely chopped peeled kiwifruit (1 1/2 medium)

1/2

cup coarsely chopped drained fresh pineapple or well-drained canned pineapple tidbits

1 1/2

teaspoons honey

White chocolate baking bar curls or shavings

kiwifruit slices

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1

In food processor or gallon-size resealable food-storage plastic bag, place granola bars and nuts; process or crush with meat mallet until chopped.
2

In small bowl, mix yogurt mixture ingredients until well blended; set aside. In another small bowl, gently toss fruit mixture ingredients until coated; set aside.
3

In each of 2 (12- to 14-oz) tulip-shaped parfait glasses,* alternately spoon about 3 tablespoons granola mixture, 1/4 cup yogurt mixture and 1/4 cup fruit mixture; repeat layers. Top each parfait with a sprinkle of remaining granola mixture. Garnish each with white chocolate curls and kiwifruit slice. Serve immediately.