- 4 teaspoons light margarine
- 1/2 cup rolled oats
- 1/4 cup honey crunch wheat germ
- 2 teaspoons brown sugar
- 3 cups nonfat vanilla yogurt
- 1 cup fresh blueberries
- 4 strawberries
- Melt the margarine in a small saucepan over low heat. Stir in the oats and wheat germ; toast, stirring frequently, until the oats are golden brown. Remove the saucepan from the heat; stir in the sugar.
- Spoon 1/4 cup (50 mL) of the yogurt into each of 4 parfait glasses or 8-ounce (250 mL) wine goblets; top with 1 tablespoon (15 mL) of the granola mixture and another 1/4 cup (50 mL) of yogurt. Add 1 tablespoon (15 mL) of granola and 2 tablespoons (25 mL) of blueberries. Spoon another 1/4 cup (50 mL) of yogurt over the blueberries. Add 1 tablespoon (15 mL) granola and 2 tablespoons (25 mL) blueberries. Garnish each with a strawberry.