Sunrise Breakfast Strawberry-Banana Parfaits - K-12 Foodservice

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

InHarvest Products Used


Yield: 28 14-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 strawberry yogurt
  • 3½ qts. frozen (thawed) strawberries
  • 28 bananas, 150 count, peeled, sliced


  1. Assemble the parfaits the day before to allow the strawberries to thaw.
  2. Into a bowl or hotel pan, place 2 lbs. InHarvest Sunrise Blend with Quinoa Flakes®. Pour hot water over the grains. Stir to combine.
  3. Cover the container with plastic wrap and let stand for 20 minutes to allow the grains to rehydrate.
  4. Drain excess water from the container. Cool completely.
  5. In a bowl, mix the cooled grains with yogurt.
  6. Layer into 16-oz. parfait cups as follows: ½. c. strawberries, ½ c. bananas, 1 c. Sunrise Blend/yogurt mixture.
  7. Cover parfaits with plastic wrap and refrigerate until ready to serve.

Nutrition Facts Per serving: 425 cal., 19 g pro., 88 g carb., 7.5 g fiber, 4 g fat, 1.7 g. sat. fat, 10 mg chol., 116 mg sod.

Recipe Tips
1. The type of yogurt used might alter the nutrition analysis.