"Forget making breakfast every morning! Meal prep on Sunday and have breakfasts for the whole week! I like to use cinnamon-flavored graham crackers for extra flavor."
- Combine rhubarb, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Mix in honey and continue stirring until mixture has thickened, 2 to 3 minutes. Remove from heat.
- Line five 12- to 16-ounce jars in an assembly-line fashion. Place 2 tablespoons of the rhubarb mixture into the bottom of each jar. Top each with 2 tablespoons cracker crumbs and 2/3 cup yogurt in that order. Divide remaining rhubarb mixture and cracker crumbs over parfaits and top each with 1 tablespoon crushed walnuts. Seal jars and refrigerate until ready to eat.
- Cook’s Note:
- You can use 8 whole sheets of graham crackers (4 crackers per sheet) and pulse them in a food processor to make 1 1/4 cups of crumbs.
Per Serving: 377 calories;15.9 g fat;41.1 g carbohydrates;19.2 g protein;24 mg cholesterol;226 mg sodium.Full nutrition
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