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Canyon Ranch Breakfast Bars

Yield: 8 servings

Ingredients and directions for this recipe

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

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.

Yield: 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.

See also:
Previous recipe Cantucci Hazelnut Biscotti
Next recipe Canyon Ranch Burger

Or try one of these recipes:
Farmer's Market Cobbler
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