| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits, Dairy | Breakfast, Spa | 8 | servings | |
INGREDIENTS
| 2 1/2 | c | Grape nuts cereal |
| 3 | tb | Honey |
| 16 | oz | Yogurt with fruit; nonfat |
| 1 | c | Fruit cocktail |
| 2/3 | c | Nonfat dry milk powder |
INSTRUCTIONS
Spray an 8-inch square pan with vegetable cooking spray. Line pan with about 3/4 cup of the cereal. In a blender, combine honey, yogurt, fruit, and milk powder. Blend until smooth. Fold in 1 cup of the cereal. Pour yogurt mixture into pan, and sprinkle with remaining cereal. Freeze for at least 4 hours. Cut into rectangles; they will look like ice cream sandwiches. Servings: 8. Per serving: 224 calories, trace of fat. From "Canyon Ranch Cooking: Bringing the Spa Home," by Jeanne Jones (HarperCollins, $40) featured at Bergen, NJ. Recipe by: Tucson, interim chef Mark Clark Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 29, 1999, converted by MM_Buster v2.0l.
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