Atkins Crunchy Tropical Berry and Almond Breakfast Parfait

Atkins Crunchy Tropical Berry and Almond Breakfast Parfait recipe.
  • Yield: 4 servings

This sweet and tangy parfait layered with coconut, almonds, and fresh berries would also make a great dessert.


1/2cup heavy cream
1 1/2teaspoons granular sugar substitute, divided
1/4teaspoon coconut or pure vanilla extract
1/2cup plain unsweetened whole-milk Greek yogurt
1cup raspberries
1cup blueberries or sliced strawberries
8tablespoons sweet and salty almonds
1/2cup unsweetened shredded coconut, toasted (see tip)


  1. Combine cream, ½ teaspoon sugar substitute, and coconut extract in a medium bowl; whip with an electric mixer on medium speed until stiff peaks form. Fold in the yogurt.
  2. Purée raspberries and remaining sugar substitute in a blender until smooth.
  3. Using 4 parfait glasses, alternate layers of whipped cream, raspberry purée, blueberries, nuts, and coconut, making two layers of each. Serve right away. 
  • Tip: To toast coconut in the oven, spread it in a thin layer on a baking sheet and bake at 300°F for about 20 minutes, stirring every 5 minutes to ensure even browning.

From “The New Atkins for a New You Cookbook” by Colette Heimowitz.  Copyright (c) 2011 by Atkins Nutritionals, Inc.  Printed by permission of Touchstone Books, an imprint of Simon & Schuster, Inc.

Nutritional Info *per serving

  • Calories 260
  • Fat 21 g
  • Carbohydrate 14 g
  • Fiber 5 g
  • Protein 6 g