Delicious enough for dessert and healthy enough for breakfast this President's Day Parfait is a win/win!
It's February. Gray, cold, blah. At least here in Michigan. Actually, I can't complain because we did have 2 days of sunshine in a row! Woot Woot! Sunshine feeds my soul! February is a short month, but it does fall in the middle of winter. When my kids were younger and at home with me all the time, the days dragged on.
So we celebrated things like Groundhog Day, and President's day simply to add some excitement to the winter. With Valentines Day in between, it made the month go by a little quicker and then we were that much closer to Spring.
Now, if you're not from Michigan or nearby, I know, you may not quite understand what I'm talking about. But that's okay, because if you didn't celebrate President's Day before, you will now, just so you can eat the President's Day Parfait. 😉
One of the things I'm trying to cultivate in my kids is a love for learning. So this is just one way to make the most of every opportunity to learn something. Why do we have President's Day? How did it start? Can you name the presidents?
And, we love to eat. Think about it, most holidays have some sort of festive food to go with it, right? So why not? Parfaits are super easy and the combinations are endless. These are made just by layering ingredients. And they're so pretty, right? This recipe is easy enough that the kids could make it on their own.
I love using mason jars, slap a lid on the jar and now you have breakfast (or snack or dessert) on the go. <3 But, any glass will do.
Here are some resources on President's Day for kids:
- A brief overview
- A little history
- Activity Pages
- Coloring pages
- This song is what we used to memorize all the presidents up through Obama.
Another Red, White & Blue recipe:
President's Day Parfait
- 1 6 oz coconut yogurt
- 2 tablespoon fresh blueberries
- 1 tablespoon fresh raspberries
- 1 teaspoon unsweetened shredded cocount
- more berries for garnish (optional)
- Start with a layer of yogurt on the bottom of a pint size mason jar or other serving container.
- Place 1 tablespoon of blueberries on top, followed by more yogurt.
- Place 1 tablespoon of raspberries on top of that followed by another layer of yogurt.
- Place 1 tbs blueberries on top.
- Finish with another layer of yogurt, a few berries for garnish and shredded coconut.
- Serve immediately, or store in the fridge for up to 2 days.
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This looks delish! Thanks for linking up to Tasty Tuesdays! We love having you there each week 🙂
You bet Amy! I'm crazy for coconut too! YUM!
Hi Karyn, I saw that you shared the Parfait's! Thank you so much! Unfortunately Facebook was being glitchy and I couldn't get into the post to like it or anything, but I'll try again today. 😉 If you like those, you'll probably love the banana split parfait's as well. https://www.artfrommytable.com/banana-split-breakfast-parfait/ And, my breakfast banana split is my most popular recipe to date, it's a healthy take: https://www.artfrommytable.com/breakfast-banana-split/ Thanks again for sharing!!
Oh, I love parfaits! I frequently make them for breakfast, or occasionally for lunch. I've never had coconut yogurt though! I'm a big coconut fan, so I'll have to look for it next time I'm at the store. This looks, and sounds, amazing. Thanks for sharing!
Would like to share some of your these on our Healthy Schools and Communities Long Island fb page - please Like us, thanks, Karyn
Hopping over from the Sugar and Spice link party. These look so good. Can't wait to try! ?