1. Prepare Kellogg’s® Eggo® Minis Buttermilk pancakes according to package directions. Let fruit stand at room temperature for 5 to 10 minutes or until easy to cut. Thinly slice strawberry pieces. Horizontally cut pineapple chunk in half. Set aside.
2. Place pancakes on serving plate about 1 inch apart. Spread one teaspoon of the yogurt on one of the pancakes. Top with blueberries. Spread 1 teaspoon of the remaining yogurt on a second pancake. Top with raspberries. Arrange strawberry pieces on third pancake. Spread 1 teaspoon of the remaining yogurt on top of strawberry slices.
3. Pipe remaining yogurt onto plate for balloon strings. Place pineapple pieces on plate as a bow.
- 3 g Total fat
- 0.5 g Saturated fat
- 0 g Trans fat
- 5 mg Cholesterol
- 180 mg Sodium
- 115 mg Potassium
- 21 g Carbohydrates
- 1 g Dietary fiber
- 10 g Sugars
- 3 g Protein
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Nutritional Information
- 3 g Total fat
- 0.5 g Saturated fat
- 0 g Trans fat
- 5 mg Cholesterol
- 180 mg Sodium
- 115 mg Potassium
- 21 g Carbohydrates
- 1 g Dietary fiber
- 10 g Sugars
- 3 g Protein
Directions
1. Prepare Kellogg’s® Eggo® Minis Buttermilk pancakes according to package directions. Let fruit stand at room temperature for 5 to 10 minutes or until easy to cut. Thinly slice strawberry pieces. Horizontally cut pineapple chunk in half. Set aside.
2. Place pancakes on serving plate about 1 inch apart. Spread one teaspoon of the yogurt on one of the pancakes. Top with blueberries. Spread 1 teaspoon of the remaining yogurt on a second pancake. Top with raspberries. Arrange strawberry pieces on third pancake. Spread 1 teaspoon of the remaining yogurt on top of strawberry slices.
3. Pipe remaining yogurt onto plate for balloon strings. Place pineapple pieces on plate as a bow.