Hassayampa Inn Breakfast Parfait

Yogurt Parfaits from historic Hassayampa Hotel in Prescott, AZ found on pg 52 Tastes & Treasures
2 cups fresh blueberries
2 cups fresh raspberries
2 cups granola
Strawberry yogurt
Mix the blueberries and raspberries in a bowl. Alternate layers of the berries and granola in parfait glasses or wine glasses and top with the yogurt.
Note: You can use homemade or commercial granola and low-fat yogurt in this recipe.We varied it with bananas and strawberries.
Serves 6

Love this recipe but here's a new version with my favorite breakfast food- Oatmeal.
WHFoods.com gives us the scoop on healthy oatmeal.
"Oats, known scientifically as Avena sativa, are a hardy cereal grain able to withstand poor soil conditions in which other crops are unable to thrive. Oats gain part of their distinctive flavor from the roasting process that they undergo after being harvested and cleaned. Although oats are then hulled, this process does not strip away their bran and germ allowing them to retain a concentrated source of their fiber and nutrients. . . [Old-fashioned oats] have a flatter shape [than other oats] that is the result of their being steamed and then rolled."

HungryGirl.com has a wonderful low calorie Oatmeal Parfait. We love the flavor.
Ingredients:
Oatmeal
1/3 cup old-fashioned oats
3/4 cup Unsweetened Vanilla Almond Breeze
1 no-calorie sweetener packet (like Splenda or Truvia)
1/8 tsp. cinnamon
1/8 tsp. vanilla extract
Dash salt
Parfait
1/2 cup fat-free vanilla yogurt with about 100 calories per 6-oz. serving
1/2 cup sliced strawberries
1/2 banana, sliced
Directions:
Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 cup water and mix well. Bring to a boil, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until somewhat thick and creamy. (It will thicken more upon chilling.) Allow to cool slightly. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours.
Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with 1/4 cup yogurt, 1/4 cup sliced strawberries, and half of the banana slices. Repeat with remaining oatmeal, yogurt, strawberries, and banana.
PER SERVING (entire recipe): 285 calories, 4.5g fat, 359mg sodium, 54g carbs, 6.5g fiber, 21.5g sugars, 9g protein -- PointsPlus™ value 7*
MAKES 1 SERVING

Hassayampa Hotel serves Gail and Charles

Come with an appetite for this good breakfast. Gail and Charles Lucky enjoyed the delightful meal as well as the history at the Hassayampa Hotel in Prescott. Looks like Lemon Souffle pancakes from page 52 of Tastes & Treasures cookbook and crispy bacon.

Lemon Souffle Pancakes pg 52

10 egg whites
10 egg yolks
¾ cup all purpose flour
3 cups ricotta cheese
2 tablespoons butter, melted
1/3 cup sugar
Grated zest of 1 ½ lemons
1 teaspoon salt
Vegetable oil
Beat the egg whites in a mixing bowl until stiff peaks form. Combine the egg yolks with the flour, ricotta cheese, butter, sugar, lemon zest and salt in a bowl and mix well. Fold in the egg whites gently, leaving small portions of egg white intact.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 3 tablespoons of the batter at a time onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until brown. Remove the pancakes to serving plates as they brown, allowing three pancakes for each serving. Serve with fresh raspberries and raspberry syrup.
Serves 6 (makes 18 pancakes)