Easy Tropical Cake Breakfast Parfait Recipe
Tropical Cake Breakfast Parfait
Entire recipe: 220 calories, 3.5g total fat (2g sat. fat), 305mg sodium, 35.5g carbs, 1g fiber, 17.5g sugars, 12g protein
Click for WW Points® value*
Prep:
10 minutes
Cook:
5 minutes
Cool: 10 minutes
Ingredients:
3 tbsp. yellow cake mix
1/2 cup + 1 1/2 tbsp. zero-sugar coconut Greek yogurt (like the kind by Chobani), divided
1 tbsp. (about 1/2 large) egg white or fat-free egg substitute
2 tbsp. light whipped topping (thawed from frozen)
1 tbsp. crushed pineapple in juice, drained
1 tsp. sweetened shredded coconut
Directions:
Spray a microwave-safe mug or small bowl with nonstick spray. Add cake mix, 1 1/2 tbsp. yogurt, and egg white/substitute. Microwave for 1 minute, or until set.
Gently shake mug to release, and transfer cake to a plate. Let cool slightly, about 10 minutes.
Cut cake into small pieces.
Spoon 1/4 cup yogurt into a small glass. Top with half of the cake pieces. Repeat layering with remaining 1/4 cup yogurt and cake pieces.
Top with whipped topping, pineapple, and coconut.
MAKES 1 SERVING
Hungry for More Microwave Cake Recipes?
Looking for more easy cake treats like today’s tropical breakfast parfait? Here you go…
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Chew on this:
Today, March 21st, is California Strawberry Day. And as delegates from California, we say to the rest of the states, “You’re welcome, and let’s celebrate!”
Tell all your friends about this easy tropical cake parfait that they can eat for breakfast or dessert! Send the recipe now.
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