I’ll be featuring three recipes this month on the Fridays leading up to Thanksgiving. Each one can be loosely applied to Turkey Day, starting with this one!
Breakfast is often overlooked or lost in the shuffle of all the Thanksgiving day festivities. If you have relatives who spend the night, you might serve them something quick and easy while you get the turkey in the oven, but it’s never something befitting of a day with such high culinary expectations.
This recipe for a tasty Muffin Crumble Parfait will change that. It’s still quick and easy, but it’s an upgrade from the plain bagel or bowl of cereal you might serve. Enjoy!
3 small bran muffins
1/2 teaspoon ground cinnamon
2 cups fat free vanilla-flavored yogurt
2 cups chopped seedless watermelon (well-drained)
1/2 cup dried cranberries
1/2 cup honey
1/2 cup toasted sliced almonds
4 cups small cubes of watermelon
Crumble the muffins and divide among the bottom of four 12-ounce glasses, reserving about ¾ cup of the crumble. Mix the cinnamon and yogurt, and divide half of it over the crumbled muffin in the glass. Divide the watermelon and dried cranberries over the yogurt in the glasses. Divide the remaining yogurt over the watermelon and dried cranberries. Divide the remaining muffin crumble over the glasses, and top with honey. Garnish with the toasted sliced almonds, and top with watermelon cubes.
For more recipes using watermelon, check out the “Recipes” section
of the National Watermelon Promotion Board website.
UP NEXT: Mike Rowe Tries His Hand at Watermelon Seed Spittin’