Breakfast Fruit Parfaits

You know my breakfast story. Before the getting healthy journey, I was really bad at eating breakfast! I usually woke up with just enough time (sometimes not) to get ready and run out the door, always skipping breakfast. You know my speech and the speech of every person who eats healthy or TRIES to eat healthy, breakfast is important! Statistically, people who eat breakfast lose more weight and make healthier food choices for the rest of the day.

Allow me to confess though, I still haven’t gotten any better at the making time to sit down and eat breakfast part. I still get up with barely just enough time to get ready. And I used the phrase “get ready” very loosely  My version of getting ready usually involves second day hair in a bun or wet hair in a bun. I’ve gotten a little better at showering at night since boot camp, but buns happen often. So for me, breakfast has to be quick! Unfortunately quick isn’t always healthy! Quick is poptarts or things with too much sugar. The solution? Make ahead things! You know I love make ahead breakfast things! I love make ahead Breakfast Burritos. I’ve made make ahead egg mcmuffin sandwiches. There have been Banana Pancake Muffins. So many batches of Crustless Breakfast Quiche. And oh, the overnight oats! Over Night Oats 1. Overnight Oats 2. Making things ahead the weekend before is the way to go for me! And thus Breakfast Fruit Parfaits were inspired!

This recipe makes eight pint jar sized parfaits. They keep pretty fresh for 5 days, but I used mine even into the next week. They had a little more liquid from the fruit, but I just added in some granola and they tasted fine. The expiration dates for the yogurt and cottage cheese was much later.


  • 32 ounce container of lowfat or nonfat vanilla yogurt (can use Greek or regular)
  • 32 ounce container of fat free cottage cheese
  • fruit of choice (I used 2 cans of mandarin oranges, 2 cans of sliced peaches, 2 cans of sliced pears, and frozen raspberries, thawed. All the canned fruits were in Splenda, not syrup)
  • slivered almonds, optional
  • low fat granola, optional


I made two of each flavor. I split the raspberries evenly and used one can of fruit per each parfait. Dice peaches and pears into smaller pieces. Layer 1/4 cup of yogurt on the bottom of each mason jar. Add 1/4 cup cottage cheese, smooth down slightly. Add 1/2 – 3/4 of the fruit per parfait in. Add another 1/4 cup of cottage cheese then another 1/4 cup of yogurt. Top with remaining fruit per parfait. Refrigerate, grab, and go! Top with optional slivered almonds or low fat granola right before eating.  

Layered, healthy, filling, hearty, refreshing and yummy! I didn’t get tired of these the entire eight days that I had one!

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