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Servings: 6

Ingredients:

• 1 cup all-purpose flour
• ½ c. packed brown sugar
• 1/3 c. coarsely chopped pecans or walnts
• ½ c. cold butter or margarine
• ½ cup cold butter or margarine
• 1 ½ cups cereal (Try a high fiber cereal, special K, etc.)
• ½ c. flaked coconut
• 6 containers (6 oz each) fat free red raspberry yogurt
• 1 ½ cups blackberries , blueberries and raspberries

Directions:

• Preheat oven to 400 degrees F.
• Combine flour, brown sugar and pecans in a large bowl. Use a pastry blender to cut in butter into the mixture until crumbly. Mix in the cereal and coconut. Transfer the mixture to an ungreased 13 x 9-inch pan.
• Bake for 15 minutes, stirring once. Take the pan out of the oven and let it cool for about 15 minutes.
• Prepare 6 parfait glasses. Layer each one with 1 to 2 tablespoons of cereal mixture, 1/2 container of yogurt and 2 tablespoons berries. Make another set of this layer for each. Place a tablespoon of the cereal mixture and serve with additional berries as garnish, if preferred.

Place the rest of the cereal mixture to chill until serving.

Source: www.healthyrecipe.net

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Looking for a hearty breakfast idea? Then check out this muffin base pizza with a cheesy egg topping – ready in 20 minutes.
Source: www.eatbetteramerica.com

Servings: 4
1 c fat-free egg product or 4 eggs
¼ c fat-free (skim) milk
Dash of salt
Dash of pepper
2 tsp canola or soybean oil
2 tbsp chopped onions
2 tbsp chopped red bell pepper
2 tbsp chopped cook ham
½ c shredded reduced-fat cheddar cheese (2 oz)
2 whole wheat English muffins, split, toasted

1. In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended.

2. In 10-inch nonstick skillet, heat oil over medium heat. Cook onion, bell pepper and ham in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Pour egg mixture into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that uncooked egg can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir cheese into eggs.

3. Spoon egg mixture evenly over muffin halves and enjoy!

Nutritional Information:

1 Serving: Calories 150 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 570mg; Total Carbohydrate 16g (Dietary Fiber 3g, Sugars 4g); Protein 14g