Fresh and fruity breakfast options for summer

Toasted coconut and mango parfait

Serves 2

Ingredients:

• 1/3 cup shaved coconut or coconut flakes
• 1 mango, pitted, peeled, diced
• 1-1/2 cups Greek yogurt

Directions:

1. Place coconut in a dry skillet over medium-high heat and toast coconut by shaking the skillet until the flakes are golden.
2. Layer diced mango, yogurt and coconut flakes in clear parfait cups or wine glasses.

Blackberry clementine salad with lime

Serves 2

Ingredients:

• 1-1/2 cups fresh blackberries
• 2 clementines, peeled, segmented
• 1 teaspoon finely grated lime zest
• 2 tablespoons lime juice or more to taste
• 2 tablespoons honey, warmed until easy to drizzle

Directions:

Combine all ingredients in a large bowl then serve.

Blueberry cantaloupe smoothie

Serves 2

Ingredients:

• 1-1/2 cups blueberries
• 1 cup diced cantaloupe
• 1 cup vanilla yogurt
• Handful of ice cubes (optional)

Directions:

Place all ingredients in a blender and puree. Serve chilled.

Peaches and almond butter on toast

Serves 2

Ingredients:

• 4 slices whole grain bread, toasted
• 4 tablespoons creamy almond butter
• 1 large ripe but firm peach, halved, pitted, thinly sliced
• A few dashes ground cinnamon

Directions:

1. Spread toast with almond butter.
2. Top each piece of toast with peach slices and dust with cinnamon.
3. Serve open-face.

Honey ricotta with cinnamon apples

Serves 2

Ingredients:

• 1 cup ricotta cheese
• 2 tablespoons honey, to taste
• 2 small apples, cored, diced
• 1 tablespoon packed brown sugar
• 1/4 teaspoon ground cinnamon, to taste
• 3 tablespoons granola or chopped toasted walnuts

Directions:

1. In a food processor or blender, puree ricotta and honey.
2. In a medium bowl, toss together apples, brown sugar and cinnamon.
3. Divide apples between two bowls.
4. Top with ricotta and a sprinkling of granola or toasted sliced almonds.

Banana coconut freeze

Serves 2

Ingredients:

• 2 ripe bananas, peeled, cut into chunks, frozen
• 1/2 cup light coconut milk
• 2 ginger snap cookies, crushed

Directions:

1. Combine bananas and coconut milk in a blender and puree until smooth.
2. Serve immediately, garnished with crushed ginger snaps.

More summer recipes

Fruity summer smoothies
Summertime yogurt dips we love
Tasty summer mix-ins