Candy Corn Fruit Parfaits

Candy Corn Fruit Parfaits

(2 servings)    Printable Version
  • 1 can (11 ounce) mandarin oranges
  • 1 can (20 ounce) pineapple chunks
  • 2 6-ounce containers of low-fat vanilla yogurt
  • candy corn pieces - for garnish
This is a fun and festive breakfast idea for the fall season - especially around Halloween. Itís ultra-fast to prepare and a healthy way to start the day. Fresh fruit could definitely be used in place of the canned fruit. Plus, thereís a number of alternate fruits you could use to achieve the candy corn colors of yellow and deep orange. Thereís a few suggestions below. (This recipe was tested and photographed in October 2014.)

Candy Corn Fruit Parfait

How To Make Candy Corn Fruit Parfaits

Depending on the size of your glasses, this make 2 to 4 parfaits.

Drain the juice from both cans of fruit.

Layer 1/3 of each glass with pineapple pieces, followed by an equal layer of mandarin oranges. Top each serving with a generous dollop of vanilla yogurt and a decorative piece of candy corn.

Ingredients For Candy Corn Fruit Parfaits

Alternative Ingredients:

For the yellow layer, you could also use bananas, peaches yellow apples, pears or an exotic yellow sapote.

For the orange layer, consider using tangerines, watermelon, apricots, mango, cantaloupe, nectarines or papaya.

In place of yogurt, you could try whipped cream or even vanilla pudding.

Candy Corn Fruit Parfaits

It might look like Halloween candy, but it's a deceptively healthy, fruity breakfast treat. Great for kids.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Candy Corn Fruit Parfaits?
Overall Average Rating = 4 (out of 5)
Based on 1 vote.

From Class Treat
Rating (out of 5):  

These were really cute for a class treat. I made them the night before, which worked out okay, but I would recommend placing the candy corn on top right before leaving. They half disintegrated on top of the yogurt overnight. Cute and different idea though.

Comment submitted: 10/31/2016 (#20096)

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