Gluten-Free Cookie, Greek Yogurt, And Fruit Parfait

Name: Gluten-Free Cookie, Greek Yogurt, And Fruit Parfait
Ingredients: 6 tablespoon pillsbury gluten-free, refrigerated chocolate chip cookie dough; 2 cup plain greek yogurt; 1 tablespoon agave syrup or honey; 1 medium mango, coarsely chopped; 1 medium nectarine, coarsely chopped; 6 strawberries, sliced; 1/2 cup blueberries; 2 tablespoon unsweetened coconut chips or shredded coconut (optional)

Cat Cora|Aug. 6, 2013 10:57 am EST

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Breakfast parfaits are an easy way to have a healthy and light breakfast or a mid-morning snack. Now you can enjoy them on a gluten-free diet with chef Cat Cora's cookie addition to this breakfast favorite.

Servings

4

Ingredients

6 tablespoon pillsbury gluten-free, refrigerated chocolate chip cookie dough
2 cup plain greek yogurt
1 tablespoon agave syrup or honey
1 medium mango, coarsely chopped
1 medium nectarine, coarsely chopped
6 strawberries, sliced
1/2 cup blueberries
2 tablespoon unsweetened coconut chips or shredded coconut (optional)

Directions

Bake 6 cookies according to the package instructions. Cool completely, about 30 minutes. Coarsely crumble the cookies.
In a medium bowl, mix together the yogurt and agave syrup to sweeten. In another medium bowl, mix the mango, nectarine, strawberries, and blueberries.
In 4 decorative glasses, begin layering the yogurt mixture, cookies, and fruit, and repeat the layering once more for 2 layers. Put a small dollop of yogurt on top, and sprinkle with coconut.