From the kitchen of One Perfect Bite...I wanted to share this simple recipe with you before the holiday this weekend, but time got away from me. Despite my best efforts, I fear I'll be a week or two late for the second coming if I don't get a better handle on my calendar. At any rate, these parfaits began life as a dessert that first appeared in Cooking Light magazine. I have since altered the recipe to suit my own needs and now serve it for breakfast or as part of a company brunch. I made them with a "blue" sauce this weekend, but if you substitute strawberries and raspberries for the blueberries and blackberries in the recipe below, you'll have a "red" sauce that is every bit as delicious as the original. These parfaits appeal to me because they are reasonably low in calories, and the use of Greek yogurt gives them enough protein to make an acceptable breakfast. Do try these. They are simple to make but they pack a real flavor punch that will get your day off to a great start. Here is how they are made.
