Recipes

Recipes

Fruit and Yogurt Crunch
4 servings

2 cups nonfat vanilla yogurt
1-cup lowfat granola without raisins
2 cups sliced strawberries

• spoon ¼ cup yogurt into a sauce dish or glass
• spoon in 2 tablespoons granola
• add ¼ cup sliced strawberries
• repeat with another layer of yogurt, granola and strawberries

One serving from this recipe provides ½ serving from the milk group, one serving from the fruit group and one serving from the grain group.

Variation:  Stir ¼ cup dry milk into the 2 cups of yogurt until the milk dissolves. Adding the milk will give you extra calcium.

Chicken Fruit Salad

2 cups cooked chicken, diced
2 apples, washed and diced
1 cup juice-packed pineapple chunks or slices, drained
3 Tablespoons lowfat vanilla yogurt
¾ teaspoon curry powder (optional)
¼ cup chopped nuts (optional)
 

• Cook chicken
• Cut up cooked chicken and apples and place in bowl.
• Drain pineapple and cut into chunks if you need to and add to bowl.
• Mix yogurt and curry powder and add to ingredients in the bowl. Mix until everything is coated with yogurt.
• Chill and Serve. 

Each serving provides one serving from the meat group and one serving from the fruit group.

Serving idea:  Chicken fruit salad, whole-wheat roll, carrot sticks, and milk

Adapted from Eating Right is Basic, University of Michigan, 1995.