Peanut butter parfait, oatmeal creme brulee, fruit kabobs - KMSP-TV

Peanut butter parfait, oatmeal creme brulee, fruit kabobs

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Looking for healthy, delicious, kid-friendly breakfast options that you can make ahead of time? Look no further.

PEANUT BUTTER PARFAIT

Ingredients
1 cup nonfat light vanilla yogurt
1 tablespoon creamy peanut butter
1 tablespoon chopped walnuts
4 pretzel twists, crumbled (about 1 tablespoon)
1 small banana, sliced

Preparation
In a small bowl, mix yogurt and peanut butter together. In a separate bowl, toss walnuts and pretzels together. In a tall glass, begin to build parfait. Layer ½ cup yogurt, half of banana slices and 1 tablespoon of walnut/pretzel mixture. Repeat layers. Serve immediately.

RAINBOW FRUIT AND CHEESE KABOB

Ingredients
6 (8-inch or longer) straws
6 ounces Monterey cheese, cut into 18 cubes
½ cup strawberry halves
½ cup cantaloupe, cut into ¾-inch cubes
½ cup pineapple, cut into ¾-inch cubes
1 kiwifruit, peeled and cut into 6 pieces
¼ cup blueberries
6 purple grapes

Preparation
To make a rainbow for each "kabob", thread onto a straw a piece of cheese, a strawberry halve, a cantaloupe cube, a pineapple cube, another piece of cheese, a piece of kiwi, 2 blueberries, a grape and another piece of cheese. Repeat pattern with remaining straws.

FROSTY ORANGE BANANA SIPPER

Ingredients
1 medium banana, peeled, chunked and frozen
3-ounces frozen orange juice concentrate
1 cup low-fat milk (set in freezer 30 minutes before using)
1 6-ounce container low-fat vanilla yogurt

Preparation
Combine all ingredients in a blender; blend until smooth and creamy. Pour into glass and enjoy.

OATMEAL CREME BRLUEE

Ingredients
2¼ cups old-fashioned oats
¨÷ cup Splenda
¼ teaspoon salt (optional)
3-1/3 cups fat-free or 1% milk
2 eggs or equivalent amount of egg substitute
2 teaspoons vanilla extract cinnamon (optional)
1 heaping tablespoon brown sugar (more or less to taste)

Preparation
Preheat oven to 350 degrees F. Spray 8×11-inch baking dish with cooking spray. Combine milk, eggs and vanilla in large bowl. Add oats, Splenda and salt; mix well. (Add cinnamon to taste, if desired). Pour into baking dish, spread oats as needed. Bake 40-45 minutes or until center jiggles, but is not runny. Edges should be lightly browned and may pull away from dish slightly. Remove from oven. Sprinkle brown sugar evenly over the top. Return to oven and bake until sugar is melted. Turn oven to broil and heat until sugar bubbles and browns slightly (about 1-2 minutes). Allow to cool, cut into 8 servings. Use more brown sugar on top if you want a sweeter dish or a more solid "crust" like that on traditional creme brulee. For a more filling breakfast, serve with cut up fruit, berries, fat-free yogurt or fat-free whipped topping.

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