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Pumpkin Spice Parfaits

Pumpkin is one of my favorite flavors in the fall. Not only is it delicious but it is also a nutrition superstar providing beta carotene, one of the plant carotenoids that the body converts to Vitamin A. Pumpkin is also a fantastic high nutrient but low calorie choice, with 1 cup providing only 50 calories! It also provides other important nutrients like potassium, vitamin C, and magnesium, important micronutrients for good health.

Pumpkin Spice Parfait

Lately, I’ve been trying to think of other ways I can incorporate more pumpkin into my diet outside of the typical pie. The other weekend I was trying to think of a quick and easy breakfast that I could make ahead for the week and these Pumpkin Spice Parfaits were born. If I had allotted more time I would have attempted to make and incorporate homemade granola but with a busy weekend I just used my favorite store-bought granola for this version. This is a great breakfast to prep ahead on the weekend. I like to store mine in small mason jars for a portable breakfast I can take anywhere.

Pumpkin Spice Parfaits (Servings 4)
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Ingredients:

1 cup plain greek yogurt
1 cup pumpkin puree
¼ tsp ginger spice
¼ tsp cinnamon
1 tsp vanilla extract
½ tsp orange zest
pinch of nutmeg
1 cup of granola
1 cup sliced fruit (I used apples, oranges, and pears in my version).

Directions:

1. In a large bowl mix the greek yogurt, pumpkin puree, ginger spice, cinnamon, vanilla extract, orange zest and nutmeg until well blended. Set aside.
2. Slice selected fruit into bite size pieces. Squeeze the juice of one orange over the fruit.
3. Select four containers of choice. Create your parfaits by alternating layers of yogurt, fruit and ¼ cup of granola in each parfait.
Store in the refrigerator until you are ready to enjoy.

Source:

US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 27 (revised). Version Current: May 2015. Internet: http://www.ars.usda.gov/ba/bhnrc/ndl

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