CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy!

Now here's a treat that is virtuous enough (fruit, yogurt) to be served for breakfast on a Monday, but tasty enough (oatmeal cookie crumbles) to make it pleasurable all week long. It's a simple and delicious treat, and it doesn't hurt that it's pretty, too. It was dreamed up by April Timboe of Siloam Springs, Arkansas.

Oatmeal Cookie Granola Berry Parfaits

Prep Time: 30 Min Total Time: 30 Min Makes: 8 servings

Ingredients

1 package Pillsbury® Big Deluxe® refrigerated oatmeal raisin cookies
1/2 cup finely chopped pecans
1/2 cup shredded unsweetened coconut
3 cups plain fat-free Greek yogurt
3/4 cup Blueberry Preserves
80 fresh raspberries (about 12 oz)
16 fresh mint leaves

Procedure

Heat oven to 325°F. Line 2 large cookie sheets with parchment paper. Let cookie dough stand at room temperature 10 minutes to soften.
In large bowl, mix cookie dough, pecans and coconut with wooden spoon or knead with hands until well blended. Crumble mixture evenly on cookie sheets.
Bake both cookie sheets at the same time 18 to 28 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until golden brown. Cool completely, about 20 minutes. Break granola into smaller pieces.
Meanwhile, in medium bowl, mix yogurt and blueberry preserves until well blended. Refrigerate.
To assemble parfaits, spoon 1/4 cup of the granola into each of 8 (8 oz) glasses. Top each with 3 heaping tablespoons of the yogurt mixture and 7 raspberries. Repeat with remaining granola and yogurt mixture. Top each with remaining raspberries and fresh mint leaves.