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Recipe Name: Canyon Ranch Breakfast Bars Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 1/2 Cup(s) Grape nuts cereal
3 Tablespoon(s) Honey
16 Ounce(s) Yogurt with fruit, nonfat
1 Cup(s) Fruit Cocktail
2/3 Cup(s) NONFAT DRY MILK POWDER
Directions:
Spray an 8-inch square pan with vegetable cooking spray. Line pan
withabout 3/4 cup of the cereal.In a blender, combine honey, yogurt,
fruit, and milk powder. Blend untilsmooth. Fold in 1 cup of the cereal.
Pour yogurt mixture into pan, andsprinkle with remaining cereal. Freeze
for at least 4 hours. Cut intorectangles; 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 ClarkPosted to EAT-LF Digest by PatHanneman
<kitpath@earthlink.net> on Mar29, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 235
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 1.1mg
Sodium: 231.7mg
Potassium: 263.5mg
Carbohydrates: 53.5g
Fiber: 3.5g
Sugar: 21.8g
Protein: 7.1g


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