YIELD: 24 servings 3 lbs. frozen sliced sweetened strawberries 1 lb. 5 oz. canned pineapple chunks in unsweetened pineapple juice1 lb. 5 oz. canned sliced peaches in light syrup1 lb. 5 oz. canned sliced pears in light syrup2 lbs. nonfat vanilla yogurt 1. In blender jar, combine all the fruit, undrained. Blend until smooth. Add yogurt and blend. Recipe and photo: Pat Bangsund and Pat Tonsager, Lakeview Elementary School, Lakeville, MN Related Recipes Ball State's Homemade Granola ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.