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  2. 12 High-Protein Anti-Inflammatory Breakfast Recipes - AOL

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    Try one of these tasty anti-inflammatory breakfast recipes with at least 15 grams of ... View Recipe. Nut & Berry Parfait. In this quick high-protein breakfast recipe, Greek yogurt is topped with ...

  3. 20 Most Popular Breakfast Recipes for Better Blood Sugar - AOL

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    These overnight oats get a protein boost thanks to Greek-style yogurt, peanut butter and soy milk, which leads to 17 grams of protein per serving. ... View Recipe. Strawberry & Yogurt Parfait ...

  4. 20 Best New Breakfast Recipes To Make This Month - AOL

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    This banana–peanut butter yogurt parfait is a delicious and nutritious breakfast or snack that relies on the natural sweetness of ripe bananas to create a creamy, flavorful base.

  5. 7-Day No-Sugar, High-Protein Meal Plan, Created by a Dietitian

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    1 serving Banana–Peanut Butter Yogurt Parfait. Lunch (413 calories) ... ½ cup low-fat plain Greek yogurt. 1 medium pear. Lunch (413 calories) ... When choosing recipes, we made sure to check ...

  6. Papaya and Greek Yogurt Smoothie Recipe - AOL

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    Want to make Papaya and Greek Yogurt Smoothie? Learn the ingredients and steps to follow to properly make the the best Papaya and Greek Yogurt Smoothie? recipe for your family and friends.

  7. The #1 High-Protein Snack for the Mediterranean Diet ... - AOL

    www.aol.com/lifestyle/1-high-protein-snack...

    A Greek yogurt parfait isn’t just a rich, creamy source of high-quality protein. It’s also incredibly versatile. While our Ricotta & Yogurt Parfait is one spin, there are endless variations.

  8. Cranberry Yogurt Parfaits Recipe - AOL

    www.aol.com/food/recipes/cranberry-yogurt-parfaits

    1 cup organic plain Greek yogurt; 2 tbsp cranberry sauce; Chopped fruits (pear, apple, persimmon, pomegranate seeds, dried fruit, etc) Granola, nuts, seeds, coconut flakes or other crunchy toppings

  9. Parfait - Wikipedia

    en.wikipedia.org/wiki/Parfait

    A recipe for "parfait au café", a coffee-flavoured ice cream dessert made using a "parfait-mould" (un moule à parfait), was included in Le livre de cuisine by Jules Gouffé, first published in 1867, [7] and translated into English as The Royal Cookery Book by his brother Alphonse Gouffé in 1869.