This 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
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)
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.
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.