Strawberry Rhubarb Breakfast Sundae

IngredientsFruit, Yogurt
Menu PartDessert
Cuisine TypeAmerican
yogurt parfait sundae

Cruising around the NRA exhibits when the show first opens calls for a stop at a coffee company booth, as well as one offering a grab-and-go breakfast. This take on a breakfast parfait combines healthy fruit and yogurt with an indulgent pecan streusel—the kind of balance American consumers are craving.


6 tbsp. pecans, chopped
2 tbsp. light brown sugar
1 1/2 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
Pinch salt
1 tbsp. cold butter

2 cups whole milk plain Greek yogurt
6 tbsp. strawberry rhubarb preserves
1 cup strawberries, diced
2 tbsp. clover honey
4 tsp. fresh mint leaves, chopped


1. For streusel: In bowl, combine pecans, brown sugar, flour, cinnamon and salt. Cut in butter until fully incorporated.

2. Spread mixture evenly on parchment-lined sheet tray. Bake at 325 F for 8 minutes or until light golden brown, rotating halfway through baking time. Let cool completely; crumble into small pieces.

3. For parfaits: Scoop 1/2 cup yogurt into each of 4 bowls. Top each bowl with 1 1/2 tablespoons preserves, 2 tablespoons crumbled pecan streusel, 1/4 cup strawberries, 1/2 tablespoon honey and 1 teaspoon mint.

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