Well, with the end of summer drawing near... I feel like I needed just a little more fun and sun. My mother always throughs a luau party at the end of summer, and with my little one all about Hawaii right now - I got rather inspired.
I wanted a nice refreshing cool breakfast this week and somehow the two just melded together perfectly into a sweet little hawaiian style parfait. I basically took all of my favorites from the islands and tossed them into a parfait dish in layers.
The idea for this parfait actually was based off a dessert that my mom had shown me a year or two back. It was something she had debated making for her luau, but ended up not doing. It was a dessert made with a grilled pineapple boat that was stuffed with gingersnap cookies, macadamia nuts, sweetened condensed milk, and some other not-so-skinny stuff.
Now, this is probably not something that you will want to make too far ahead of time as the cookie crumbs will lose their crunch the longer they sit there in the yogurt. So if you're planning to take this as a grab-and-go for work, you may want to keep the pineapple and yogurt together while the dry ingredients are separated until ready to eat.
Even though my little one is sadly no longer a yogurt fan, as soon as I sat this down to snap photos she gasped and said, "Oooh, mommy... what is that?!"
Yes. It tastes every bit as good as it looks but without any guilt!
Skinny Hawaiian Parfait
Servings: 1 • Size: 1 Parfait • Calories: 291 • Fat: 10 g • Carb: 43.9 g • Fiber: 2.1 g • Protein: 7.9 g • Sugar: 35.9 g • Sodium: 161.9 mg
3/4 C. Fat Free Vanilla Greek Yogurt
1/2 C. Pineapple Chunks
1 Gingersnap Cookie, Crushed
1 Tbsp. Macadamia Nuts, Chopped
1/2 Tbsp. Unsweetened Shredded Coconut
Layer as desired and enjoy!