Yogurt Crunch Parfait

Yogurt Crunch Parfait Photo: Plamen Petkov


  • Cooking spray
  • 1/2 cup packed light brown sugar
  • 4 tablespoons unsalted butter
  • 1 cup quick-cooking oats
  • 1/2 cup chopped raw pecans
  • 1/3 cup hulled raw pumpkin seeds
  • 1 quart fat-free plain yogurt
  • 2 cups cubed cantaloupe
  • 1 cup blueberries


  1. To make crunch: Preheat oven to 350°. Spray an 8- x 8-inch baking pan with cooking spray. In a large saucepan, heat brown sugar and butter, stirring, until smooth. Remove from heat and stir in oats, pecans, and pumpkin seeds. Spread in prepared pan. Bake 20-25 minutes, until golden. Cool in pan on wire rack. Crumble into pieces.

  2. Spoon about one-half of crunch into 8 tall glasses and top with half of yogurt and half of fruit. Repeat layering with the remaining crunch, yogurt, and fruit.

  • Prep Time:
  • Cook Time:

  • Pumpkin seeds not only add texture to Yogurt Crunch Parfait but essential minerals, such as iron, zinc, and magnesium, too!
  • Yield: Makes 8 servings (serving size: 1 parfait)

Nutritional Information

Calories per serving: 301
Fat per serving: 14.4g
Saturated fat per serving: 4.6g
Monounsaturated fat per serving: 5.3g
Polyunsaturated fat per serving: 2.9g
Protein per serving: 9g
Carbohydrate per serving: 39g
Fiber per serving: 3g
Cholesterol per serving: 18mg
Iron per serving: 2mg
Sodium per serving: 81mg
Calcium per serving: 182mg

Good to Know

Pumpkin seeds not only add texture, but essential minerals such as iron, zinc, and magnesium, too!

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