Swiss
Breakfast Parfait
1 cup Quaker oats
(quick or old-fashioned), uncooked
2 8-oz. cartons vanilla yogurt
2 tablespoons sliced almonds
1 8-oz. can crushed pineapple in juice, undrained
2 cups fresh or frozen strawberries; thawed, sliced *
In medium
bowl, combine oats, yogurt, pineapple, and almonds; mix well.
Cover, refrigerate overnight or up to one week. To serve,
layer oat mixture and berries in parfait glasses. Garnish
with additional sliced almonds if desired. Serve chilled.
Makes 5 servings.
* May substitute blueberries or raspberries