1/2
cup frozen (thawed) reduced-fat whipped topping
1
tablespoon shredded coconut
1
tablespoon finely grated white chocolate baking bar
Fruit Mixture
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
Garnish, if desired
White chocolate baking bar curls or shavings
2
kiwifruit slices
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Steps
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.
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*Any 12- to 14-oz tall parfait, dessert or wine glasses can be used.
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