The base is nonfat Greek yogurt, so while it's a great breakfast item, it can also be a snack or a dessert, and is especially refreshing in the summer! It's something that I also feel safe to continue eating when pregnant. Moreover, the yogurt adds a good quantity of protein-which I have found to be an important part to the start of my day. (The yogurt brand I use has 20g protein per serving.) It can also be a good way for vegetarians to get protein.
Jamie's Blueberry Breakfast Parfait
Layer the following ingredients in a glass dish or tall cup, then eat!
- 1 cup nonfat Greek yogurt
- 1/2 cup walnut halves
- 1/2 cup organic blueberries
- 1 Tbsp. honey
My favorite Greek yogurt is Fage, partly because it tastes so great and the texture is light and fluffy, but also because it has no artificial additives or preservatives, and the dairy farmers supplying Fage have pledged not to treat their cows with rBGH.
If you want to use smaller walnut pieces, then decrease the measuring cup size to end up with the same overall quantity of walnuts.
I like to use organic blueberries because (a) they taste better, and (b) when it comes to fruit that I eat skin-on, I think it's important that it's organic. I don't focus as much on eating organic bananas and oranges as I do berries, apples, etc. Also, while fresh blueberries taste great in this recipe, blueberries do freeze really well, and if you want an extra cold, refreshing, summer kick, you could always use frozen ones!
Enjoy!
You have me inspired to finally head over to the organic blueberry farm down the street this weekend. That sounds so yummy. I may substitute pecans for the walnuts since I have a huge bag of them in my freezer left over from our tree last year.
ReplyDeleteGo for it-blueberries rock! Let me know how the pecans work out - my guess is they'll make it a tiny bit sweeter than walnuts would be!
ReplyDelete