Submitted by:
Linda Sanders, Cooking Instructor at Longfellow Middle School
Yield: 8 servings |
 |
| 25 |
medium peaches |
| 25 |
plums or other stone fruit |
| 12 1/2 pints |
strawberries, sliced |
| 3 qts + 1/2 c |
blackberries |
| Topping: |
| 3 qts + 1/2 c |
plain lowfat yogurt |
| 1 1/2 c + 1 Tbsp |
honey |
|
 |
| Calories |
79 |
Cholesterol |
2mg |
| Sodium |
22mg |
| Dietary Fiber |
2.59g |
| Iron |
0.45mg |
| Calcium |
71mg |
| Vitamin A |
238IU |
| Vitamin C |
32.5mg |
| Protein |
2.61g |
| Carbohydrates |
16.90g |
| Total Fat |
0.83g |
| Saturated Fat |
0.33g |
|
-
Wash and cut fruit into slices or bite-sized pieces. Combine fruit
in bowl and add yogurt topping.
|
