HEART HEALTHY RECIPE (BREAKFAST): BLACKBERRY YOGURT PARFAIT

Berry Topping

2 cups fresh or frozen black berries

¼ cup Splenda

1 tsp. cinnamon

2 tsp. cornstarch

1 cup Texturized Vegetable Protein

1-2 TBSP honey

2 cups fat free strained yogurt or nonfat plain yogurt

1.      Toss first four ingredients together and place in a small saucepan

2.      Bring to a boil, stirring frequently

3.      Remove from heat

Crunchy Topping

1 cup Texturized Vegetable Protein

2 TBSP honey

1.      Preheat oven to 400˚

2.      Spray cookie sheet with cooking spray

3.      In a small bowl combine Texturized Vegetable Protein and honey and spread over cookie sheet

4.      Place in oven and cook 10 minutes then stir

5.      Bake for 5 to 10 minutes longer

6.      To serve:  spread yogurt on bottom of a pie dish and top with warmed fruit and crunchy topping

Servings:  4

Serving size:  ¼ of pie

Nutritional Information

Calories:  170

Fat:  0 g

Saturated Fat:  0 g                                   TIP:

Cholesterol:  0 mg                                     Look for Greek style yogurt.  

Sodium:  150 mg                                       It’s creamier and thicker.                     

Carbohydrate:  25 g

Fiber:  4 g

Protein:  24 g

"The Perfect Day"
By: Nanette Cameron, RD