Real Recipes From Real Home Cooks ®

yogurt breakfast bowls

(1 rating)
Recipe by
Susan Feliciano
Oak Ridge, TN

I had been making these for years, using different types of fruit and preserves. Then today I saw them featured on the Smucker's web site. I guess great minds think alike? Anyway, no matter who gets the credit, these make a nice quick breakfast. I've also done them as desserts for children.

(1 rating)
yield 2 serving(s)
prep time 5 Min

Ingredients For yogurt breakfast bowls

  • 1 md
    banana, sliced (or fruit of choice. we like this with fresh peaches)
  • 1/4 c
    sugar free raspberry preserves
  • 1/2 c
    fresh raspberries
  • 6 oz
    greek yogurt, plain or vanilla
  • 1/2 c

How To Make yogurt breakfast bowls

  • 1
    Divide sliced fruit into 2 serving bowls. Stir the preserves until soft and smooth. Fold in the raspberries to coat with preserves. (Save out 2 raspberries for garnish if desired.) Spoon raspberries evenly over sliced fruit.
  • 2
    Stir the yogurt until smooth. Spoon evenly over raspberries. Sprinkle with the granola. Garnish with a raspberry on each bowl. Serve immediately.

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