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 ...

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