Here is a tasty breakfast treat to add to your 4th of July celebration. It looks like lasagna, but it is actually fruit, and it’s nutritious and fun to make.
My family loves lasagna and anything that looks like Lasagna. So we made this great red, white, and blue breakfast dish using fruit in place of the traditional Lasagna ingredients. Here is how to make it…
You will need about four cups of corn flakes. Put the cornflakes in a zipper storage bag and run over them a few times with a rolling pin. You want them broken up, but not smashed to dust. Just roll over them until they are coarsely broken up.
You will also need about two cups of minced watermelon. Minced means that they are cut up into really small cubes. Each cube should only be two or three centimeters square. So really small, but don’t puree it. (You don’t want watermelon soup!) You will also need about two cups of blueberries and about two cups of vanilla yogurt.
Actually, your yogurt doesn’t have to be vanilla, it just needs to be white, (to make the lasagna red, white, and blue). I you like one of the other white colored flavors, you can substitute.
Using a casserole dish, take about a third of your crushed cornflakes and spread them in an even layer on the bottom of your pan. In a fairly large bowl, mix together your minced melon, your blueberries and your vanilla yogurt. (Red, white, and blue!) Stir them all together well, being careful not to smash the berries, and then spoon about half of the mixture over the layer of cornflakes you have in your casserole dish already. Spread it out so it is nice and even and covers your cornflakes.
Next take about half of the remaining corn flakes and sprinkle them over your layer of fruit and yogurt. Then take the remaining amount of fruit and yogurt and spread it over the top of your cornflakes again. (You should have four layers so far; cornflakes, fruit, cornflakes, fruit.) Finally, sprinkle the remaining cornflakes over as the top layer. So now you should have five layers all together, with the crushed cornflakes acting as the noodles and the fruit mixture layer in between as the filling.
If you are making this the night before your gathering, cover it with plastic wrap or aluminum foil and keep it in the refrigerator until you are ready to serve it. If you like Cool Whip topping, you can add some to the individual servings after it’s served.
This dish is low in fat and low in cholesterol, and if you haven’t used the frosted version of cornflakes it is also low in sugar. It’s a delicious and cool holiday treat that my family enjoys and I hope yours will too.
Have a great 4th of July!
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