Try this Canyon Ranch Breakfast Bars recipe, or contribute your own.
Suggest a better descriptionSpray 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. Servings: 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. Recipe by: Tucson, interim chef Mark Clark Posted to EAT-LF Digest by PatHanneman
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 8 servings | ||
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Calories: 175 | ||
Calories from Fat: 6 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1mg | 0 % | |
Sodium 229mg | 8 % | |
Potassium 248.3mg | 7 % | |
Total Carbohydrate 38.5g | 11 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 35.1g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 175
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