Sunrise Breakfast Apple Parfaits - K-12 Foodservice

Sunrise Breakfast Apple Parfaits - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 28 16-oz. parfaits

One serving provides 1 grain/bread equivalent, 1 cup fruit and 1.5 oz. meat/alt.

  • 2 lbs. InHarvest Sunrise Blend with Quinoa Flakes®
  • 1½ qts. boiling water
  • 10½ lbs. lowfat vanilla yogurt
  • 3½ qts. applesauce
  • 3½ qts. apples, chopped
  • 1 c. cranberries, dried (optional; see tip below)


  1. Into a bowl or hotel pan, place 2 lbs. InHarvest Sunrise Blend with Quinoa Flakes®. Pour hot water over the grains. Stir to combine.
  2. Cover the container with plastic wrap and let stand for 20 minutes to allow the grains to rehydrate.
  3. Drain excess water from the container. Cool completely.
  4. In a bowl, mix the cooled grains with yogurt.
  5. In a separate bowl, mix the applesauce with apples.
  6. Layer into 16-oz. parfait cups as follows: 1 c. applesauce/apple mixture, 1 c. Sunrise Blend/yogurt mixture, a sprinkle (about 2 t.) of cranberries (if using).
  7. Cover parfaits with plastic wrap and refrigerate until ready to serve.

Nutrition Facts Per serving: 417 cal., 18 g pro., 86 g carb., 7 g fiber, 4 g fat, 1.4 g. sat. fat, 8.5 mg chol., 120 mg sod.

Recipe Tips

  1. To prevent the cut apples from turning brown, sprinkle them with lemon juice and toss well.
  2. Cranberries are not counted in the fruit contribution, but add to the flavor and texture of the parfait.
  3. The type of yogurt used might alter the nutrition analysis.