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 Vegetable oil- 1 cup Vanilla, Strawberry or Raspberry Mountain High Yoghurt, divided
- 2 cups cooked oatmeal, divided
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Lightly oil a large cookie cutter inside and out with vegetable oil and place in the middle of a plate. (The best cutter shapes to use are hearts or stars.) Spoon ½ cup yoghurt into the cutter until full. Pour 1 cup of the oatmeal around the outside of the cutter. Allow oatmeal to fill in around cutter. Remove cutter. Repeat on second plate. Serve immediately.
Makes 2 servings.
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| Calories - 460 |
| Total Fat - 4g |
| Cholesterol - 15mg |
| Potassium - 522mg |
| Sodium - 75mg |
| Total Carbohydrates - 66g |
| Protein - 16g |
| Fiber - 8g |
| Calcium - 20% |
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Serving size: 1½ cups.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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