19/02/2021
CategoryBreakfast, Cold Meals, Dairy, Everyday, Fruit, Recess, Snacks, Snacks, Vegetarian, Wholegrains
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Recipe from the Grain-Based Snack Resource, funded by NSW Health
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
10 cups Greek yoghurt, reduced-fat
5 cups wholegrain breakfast cereal e.g. bran cereal, muesli
5 cups strawberries, sliced (or other fruit)
Honey, to lightly drizzle
Ground cinnamon, to sprinkle
Method
1
Place ½ cup of yoghurt in the bottom of each cup.
2
Add ¼ cup of sliced strawberries on top of yoghurt layer.
3
Then add cereal on top.
4
Finish with a light drizzle of honey and a sprinkle of cinnamon.
Variations
- Try other frozen or seasonal fruit options such as blueberries, raspberries, bananas, mangoes or peaches.
Tips
- Choose wholegrain breakfast cereals which have a Health Star Rating of 3.5 stars or more.
Nutrition Facts
Serving Size 250mL
Servings 20
Ingredients
10 cups Greek yoghurt, reduced-fat
5 cups wholegrain breakfast cereal e.g. bran cereal, muesli
5 cups strawberries, sliced (or other fruit)
Honey, to lightly drizzle
Ground cinnamon, to sprinkle
Directions
1
Place ½ cup of yoghurt in the bottom of each cup.
2
Add ¼ cup of sliced strawberries on top of yoghurt layer.
3
Then add cereal on top.
4
Finish with a light drizzle of honey and a sprinkle of cinnamon.
