Banana-Raisin Muffins
	Cheerios® and Trix® Cereal Treat Bars
	Cinnamon "Fried" Ice Cream
	Cereal-Almond Brittle
	Crunchy Banana-Strawberry Parfaits
	Cereal S'more Bars
	Graham and Fruit Bars
	Great Day Granola
	Sunny Peanut Butter Chews
	Frozen Yogonanas
	Lucky Charms® Raspberry Smoothie
	Cheesy Broccoli Bake
	Kix® on Stix Wraparound Snacks
	Lemon-Blueberry Muffins

1. Pour the cereal into a plastic bag and seal. Slightly crush the cereal with a rolling pin or a can of soup.
2. In 2 (about 1-cup) parfait or drinking glasses, layer half of the berries and half of the yogurt. Top each parfait with half of the crushed cereal.

2 parfaits

1 Parfait: Calories 170 (Calories from Fat 15); Total Fat 1.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 130mg; Potassium 180mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 3g

% Daily Value: Vitamin A 15%; Vitamin C 10%; Calcium 15%; Iron 15%; Vitamin D 15%; Folic Acid 15%

Exchanges: 1 Starch, 1 1/2 Other Carbohydrate

Carbohydrate Choices: 2

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

1. Place all ingredients except cereal in blender. Cover; blend on high speed about 30 seconds or until smooth.
2. Pour into 4 glasses. Sprinkle with cereal. Serve immediately.

4 servings (1 cup each)

High Altitude (3500-6500 ft): No change.

1 serving: Calories 310 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 190mg; Potassium 550mg; Total Carbohydrate 44g (Dietary Fiber 3g); Protein 10g

% Daily Value: Vitamin A 15%; Vitamin C 8%; Calcium 20%; Iron 8%; Vitamin D 15%; Folic Acid 10%

Exchanges: 1 Fruit, 1 Other Carbohydrate, 1 Low-Fat Milk, 1 1/2 Fat

Carbohydrate Choices: 3

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Tip: *To crush cereal, place in plastic bag or between sheets of waxed paper; crush with rolling pin.

1. Heat griddle or 12-inch skillet over medium-low heat or to 325°F.
2. cereal in resealable food-storage plastic bag; seal bag. Using rolling pin, crush cereal; pour into large bowl. Stir in all remaining ingredients except syrup just until moistened.
3. Onto hot griddle, pour batter by generous 1/4 cupfuls for each pancake. Cook 2 minutes or until edges look cooked and bubbles begin to break on surface. Turn pancakes; cook other side about 2 minutes longer or until golden brown. Serve with syrup.

5 servings (2 pancakes and 2 tablespoons syrup each)

1 Serving: Calories 350 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 65mg; Sodium 470mg; Potassium 125mg; Total Carbohydrate 60g (Dietary Fiber 1g); Protein 4g
% Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 20%; Iron 15%; Vitamin D 10%; Folic Acid 15%
Exchanges: 1 Starch, 3 Other Carbohydrate, 2 Fat
Carbohydrate Choices: 4

2009 © and ®/™ of General Mills

Serve-With Skip the syrup, and top these moist pancakes with warm apple pie filling or a sprinkle of brown sugar instead.

1. Place ingredients in 1-gallon resealable food-storage plastic bag. Seal bag; shake until mixed.
2. Store at room temperature up to 3 days.

14 servings (1/2 cup each)

1 serving: Calories 210 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Potassium 200mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 3g

% Daily Value: Vitamin A 6%; Vitamin C 6%; Calcium 10%; Iron 15%; Vitamin D 4%; Folic Acid 25%

Exchanges: 1 Starch, 1 Other Carbohydrate, 1 1/2 Fat

Carbohydrate Choices: 2