This shelf holds a fine dessert masquerading as breakfast, so turn it into an actual dinner by building around the fruit and coconut with yogurt, honey, and toast. A cool, sweet plate that comes together in minutes when you have no time at all.

Serves 2. 10 minutes, 10 at the stove.

About 190 calories a serving, 11 g protein, 11 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a skillet over medium heat until it foams, then tear 2 slices of bread into rough pieces and toss them into the butter with a pinch of salt, stirring often until they turn golden at the edges, about 4 minutes.4 min
2. Divide 1 cup yogurt between two bowls, spooning half of the parfait mixture over the yogurt in each bowl.
3. Top each with half of the toasted bread pieces and half of the granola from the container, drizzle each with half a tablespoon of honey, and serve at once while the bread is still warm.

Note Swap the yogurt for labneh or sour cream if you have them on hand. This does not keep well; eat it the moment it is made. Serve as a cold-weather dessert instead if the parfait and granola feel too sweet for dinner, with a cup of tea.