Description
Having a dairy-free and gluten-free parfait is comforting to your stomach.
Ingredients
- 1 Container of Dairy Free Yogurt (I used Silk Almond Yogurt)
- 3/4 cup pineapple (cut into small pieces)
- 1 TBSP coconut flakes (fine)
- 2 TBSP Gluten Free Granola
- 1/2 cup Blueberries
Instructions
- Cut the pineapples into small pieces.
- Mix the Coconut into the cut pineapples.
- Start with the yogurt and spoon 1/4 of the container into two ramekins.
- Then add 1/4 of the pineapple in the center of each.
- Add the blueberries around the outer edge of the ramekins. Create a blueberry circle.
- Then, add a heaping tablespoon of GF granola to the center.
- Add the additional 1/4 yogurt to each ramekin and cover the blueberries, pineapples, and granola.
- Add 1/4 more of the pineapple to the center of each ramekin and circle the blueberries around the outer edge of them.
- Prep Time: 10 minutes
- Cook Time: 0 hours
- Category: Breakfast Recipes, Dairy Free Recipes, Dessert Recipes, Gluten Free Recipes, Recipe
- Method: no bake
- Cuisine: american
Nutrition
- Serving Size: 1 ramekin
- Calories: 354.01 kcal
- Sugar: 53.94 g
- Sodium: 46.88 mg
- Fat: 6.98 g
- Saturated Fat: 3.66 g
- Trans Fat: 0.0 g
- Carbohydrates: 73.38 g
- Fiber: 8.34 g
- Protein: 6.98 g
- Cholesterol: 11.05 mg