Page 127 - 18-29 Nov 3, 21

wrapskfast On-The-Go Brea

INGREDIENTS DIRECTIONS
1 container plain 2% Prepare the Yogurt-Granola Breakfast Bark
Greek yogurt
Combine the yogurt, honey, lemon juice (if using),
2 tablespoons honey or and blueberries in a small bowl. Stir well to
Pure Maple Syrup, or combine, mashing the blueberries against the side
1/2 to 1 teaspoon liquid of the bowl.
stevia
Line a rimmed baking sheet or shallow storage
1 tablespoon fresh lemon container with aluminum foil. Pour the yogurt
juice (optional) mixture onto the prepared baking sheet or into
the container, spreading the mixture to 1/4-inch
thickness.
1/2 cup fresh or frozen
wild blueberries Sprinkle evenly with the granola, breaking apart
any large clusters. Freeze for at least one hour
2/3 cup whole-grain, before serving.
gluten- free granola
Store in the refrigerator until ready to serve. Just
before serving, break into pieces. Return leftover
pieces to the freezer. To serve, remove the pieces
from freezer, and eat immediately.
Note: You can use one cup of yogurt in place of a
seven-ounce container.