• 4servings
  • 406calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, C
MineralsSelenium, Chromium, Silicon, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 cups plain low-fat yogurt

  2. 1 (1 1/2 ounce) envelope instant sugar-free vanilla pudding mix

  3. 2 cups blueberries, raspberries and sliced strawberries, mixed

  4. 3/4 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)

  5. 1 cup blueberries, raspberries and sliced strawberries, mixed

  6. 1 tablespoon white sugar

  7. 1 tablespoon fresh lemon juice

  8. 1/2 cup sweetened whipped cream for garnish

Instructions Jump to Ingredients ↑

  1. Combine the yogurt and pudding mix in a large bowl; beat with an electric mixer until well blended, 1 to 2 minutes. Stir in 2 cups of the mixed berries and the cereal until blended. Pour the yogurt and berry mixture into a 9 inch pie plate. Cover with plastic wrap, and refrigerate 2 hours.

  2. Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork. Stir in the sugar and lemon juice. Set mixture aside at room temperature.

  3. Spoon chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries, and whipped cream, if desired.


Send feedback