26/11/2020 
CategoryDairy, Everyday, Fruit, Recess, Snacks, Snacks, Vegetarian, Wholegrains
Yields10 ServingsQuarter (2.5 Servings)Half (5 Servings)Default (10 Servings)Double (20 Servings)Triple (30 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1 kg plain reduced fat yoghurt
250 g rolled oats
¼ tsp cinnamon
825 g fruit - fresh, frozen or tinned (e.g. apple, mango or mixed fruit salad)
Method
1
Layer fruit salad into the see-through cup (approximately 2cm deep at base).
2
Add a layer of yoghurt.
3
Add a layer of oats.
4
Repeat steps 2 to 4 until 1cm from the top of the cup.
5
Top with oats and/or a sprinkle of cinnamon.
Tips
- 10 serves fills 10 x 250mL cups
- Use any seasonal fruit you like – different flavoured yoghurts will add variety to your menu.
- Frozen fruit helps reduce preparation time and wastage.
Ingredients
1 kg plain reduced fat yoghurt
250 g rolled oats
¼ tsp cinnamon
825 g fruit - fresh, frozen or tinned (e.g. apple, mango or mixed fruit salad)
Directions
1
Layer fruit salad into the see-through cup (approximately 2cm deep at base).
2
Add a layer of yoghurt.
3
Add a layer of oats.
4
Repeat steps 2 to 4 until 1cm from the top of the cup.
5
Top with oats and/or a sprinkle of cinnamon.
