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Banana Pudding Yogurt Parfait
If you're looking for an easy, make ahead breakfast that the kids will love you've found it! Creamy Greek yogurt is layered with bananas, pecans, and vanilla wafers - you can even make it up to 2 days ahead of time!
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Calories
339
kcal
Author
Marye Audet-White
Ingredients
32
ounces
Greek yogurt
, vanilla or plain
1
cup
bananas
, cut in cubes or slices
½
cup
vanilla wafer cookies
, crushed
½
cup
pecans
, toasted and chopped
¼
cup
orange juice
, to dip bananas (keeps them from browning)
Instructions
Chop or slice the bananas.
Pour the orange juice over the bananas and stir gently - let sit for a couple of minutes. This will keep the bananas from turning brown.
Divide the yogurt into 8 3-ounce servings. Or, eyeball it!
Add part of the yogurt to 4 8-ounce jelly jars or other container.
Top with ⅛ of the vanilla wafers.
Add ⅛ of the bananas.
Sprinkle on ⅛ of the pecans.
Repeat layers ending with the yogurt or pecans - as you prefer.
Store, tightly covered, in the refrigerator for up to 3 days or freeze for longer storage.
Notes
You may use lemon juice instead of orange juice if you prefer.
Nutrition
Calories:
339
kcal
|
Carbohydrates:
34
g
|
Protein:
25
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Cholesterol:
11
mg
|
Sodium:
137
mg
|
Potassium:
614
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
65
IU
|
Vitamin C:
12.6
mg
|
Calcium:
261
mg
|
Iron:
0.6
mg