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Crunchy Tropical Berry and Almond Breakfast Parfait – Tiny Green Mom
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Crunchy Tropical Berry and Almond Breakfast Parfait

Crunchy_Berry_ParfaitThis sweet and tangy parfait layered with coconut, almonds, and fresh berries would also make a great dessert. If you can’t find fresh raspberries, feel free to use thawed unsweetened frozen ones. To boost your protein intake, have this with a low-carb bar or a hard-boiled egg. Find unsweetened coconut in the baking section of a well-stocked supermarket or in a natural foods store.

Crunchy Tropical Berry and Almond Breakfast Parfait

Ingredients

½ cup heavy cream (“Mom” prefers organic)
1½ teaspoons granular sugar substitute, divided
¼ teaspoon coconut or pure vanilla extract
½ cup plain unsweetened whole-milk Greek yogurt
1 cup raspberries
1 cup blueberries or sliced strawberries
8 tablespoons Sweet and Salty Almonds
½ cup unsweetened shredded coconut, toasted (see tip)

Preparation

1. Combine cream, ½ teaspoon sugar substitute, and coconut extract in a medium bowl; whip with an electric mixer on medium speed until stiff peaks form. Fold in the yogurt.

2. Purée raspberries and remaining sugar substitute in a blender until smooth.

3. Using 4 parfait glasses, alternate layers of whipped cream, raspberry purée, blueberries, nuts, and coconut, making two layers of each. Serve right away.

Tip

To toast coconut in the oven, spread it in a thin layer on a baking sheet and bake at 300°F for about 20 minutes, stirring every 5 minutes to ensure even browning.

From “The New Atkins for a New You Cookbook” by Colette Heimowitz.  Copyright (c) 2011 by Atkins Nutritionals, Inc.  Printed by permission of Touchstone Books, an imprint of Simon & Schuster, Inc.