Half Your Plate Ambassador Cookbook
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BREAKFAST<br />
Tropical Fruit Parfait<br />
This recipe can be eaten as a healthy<br />
breakfast, snack or dessert.<br />
SERVES 1 | TIME: 5 MINUTES<br />
INGREDIENTS<br />
• 3/4 cup 1% or 2% plain Greek yogurt<br />
• 1/4 cup diced pineapple<br />
• 1/4 cup diced mango<br />
• 1/4 cup cooked whole grain (brown) rice<br />
• 1/8 cup toasted shredded coconut<br />
• 2 tsp honey<br />
• 1 pinch salt<br />
DIRECTIONS<br />
1. Mix the rice with 1 tsp of the honey and salt<br />
then place it at the bottom of a clear mason<br />
jar or short glass.<br />
2. Divide the Greek yogurt into three roughly<br />
equal portions and add one of them to the jar<br />
on top of the rice.<br />
3. Add the diced pineapple on top of the yogurt<br />
and then top with another layer of yogurt.<br />
4. Place the diced mango on top as another<br />
layer before placing the rest of the yogurt<br />
on top.<br />
5. Top the yogurt with the toasted coconut and<br />
drizzle with the remaining honey.<br />
IF YOU GRAB A WHOLE PINEAPPLE be sure<br />
to turn it upside down a couple hours before<br />
slicing so that the sweet juices flow through<br />
the entire fruit.<br />
Recipe by Hana Baig<br />
Student at the University of Guelph<br />
HALF YOUR PLATE AMBASSADOR COOKBOOK 3
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