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Canyon Ranch Breakfast Bars

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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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