Pineapple Muesli Yogurt Parfaits Recipe

Preheat oven to 400°F (200°C)

Combine the oats, bran cereal, almonds, coconut, wheat germ, 2 tbsp (30 mL) SPLENDA^® Granulated, sesame seeds, ground flax seed, cinnamon and salt in a mixing bowl

Drizzle the canola oil over this dry mixture and stir to combine thoroughly

Spread this mixture evenly on a small baking sheet

Bake for 15 minutes, stirring every five minutes, to ensure the mixture does not burn

Cool at room temperature on the baking sheet. This mixture will crisp as it cools

Strain the canned pineapple in a wire strainer. Transfer the strained pineapple to a clean linen towel or cheesecloth and squeeze to remove the excess liquid. 

Combine the strained pineapple, yogurt, 6 tbsp (90 mL) SPLENDA^® Granulated, and the vanilla together in a mixing bowl

Assemble the parfaits in four 300 mL parfait glasses or four 300 mL brand snifters as follows:

In each glass place 1/2 cup (125 mL) yogurt mixture, then 1/4 cup (60 mL) muesli, then another 1/2 cup (125 mL) yogurt mixture and top with a final 1/4 cup (60 mL) muesli mixture.

Serve immediately.

TIP: The muesli and yogurt mixtures can be made ahead of time, but do not assemble them together until just before serving to prevent the muesli mixture from going soggy.