Strawberry Pancake Yogurt Parfait
created by: American Dairy Association Mideast
Recipe Category: Breakfast, Grab & Go, Speed Scratch
Cooking Process: #1 No Cook
Total Time: 30 minutes
Meal Pattern Contribution: 1 oz eq WGR grain, 1 oz eq m/ma, 1/2 cup fruit
Ingredients
Download:
A favorite among students and adults alike! This eye-catching parfait stacks whole-grain mini pancakes, creamy vanilla yogurt, and juicy USDA strawberries into a fun, grab-and-go breakfast. With 6 grams of protein, 4 grams of fiber, and a half-cup of fruit, it supports meal pattern requirements while offering flexibility – swap in blueberries, raspberries, or a berry blend to keep things fresh. No cooking required and ready in minutes, it’s a smart choice for busy mornings.
Directions
- Thaw strawberries and pancakes overnight. Place strawberries in a colander or perforated pan set over a solid pan to drain. Cover to store.
CCP: Hold at 41° F or below.
CCP: No bare hand contact with ready to eat food. - In a 12 oz cup, layer:
2 pancakes
#16 disher yogurt
#16 disher strawberries
Repeat layers one more time. - Cover and keep refrigerated until time of service. Serve one parfait per student.
CCP: Hold and serve at 41° F or below.
Can substitute raspberries, blueberries, or a medley of frozen berries instead of strawberries.
Fresh strawberries are not recommended as more moisture is needed.
Allergens: Eggs, Milk, Wheat, Soy
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Fresh strawberries are not recommended as more moisture is needed.
Allergens: Eggs, Milk, Wheat, Soy
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 190
Total Fat: 1.5 g
Saturated Fat: 0 g
Cholesterol: 5 mg
Sodium: 230 mg
Total Carbohydrates: 38 g
Dietary Fiber: 4 g
Total Sugars: 17 g
Added Sugars: 8 g
Protein: 6 g
