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Swiss Breakfast Parfait

Betty Rudeen
Unless it’s for a special occasion, I don’t bother with the parfait glasses. I just keep it in the refrigerator in one container and serve in individual bowls, adding the berries on top.
Servings: 4
Ingredients Instructions

Ingredients
  

  • 1 cup oats quick or old-fashioned uncooked
  • 16 ounces vanilla yogurt nonfat or lowfat
  • 8 ounces crushed pineapple undrained
  • 2 tablespoons sliced almonds optional
  • 2 cups strawberries fresh or frozen sliced

Instructions
 

  1. In medium bowl, combine uncooked oats, yogurt, pineapple, and almonds. Mix well. Refrigerate, covered, overnight or up to 1 week.
  2. To serve, layer oat mixture and strawberries in 4 parfait glasses. Garnish with additional sliced strawberries. Serve chilled.