PEACHY YOGURT COOLER

Prep Time: 5 min
Total Time: 5 min
Makes: 2 servings




1/2 cup milk
1 container (6 ounces) Yoplait® Original peach low-fat yogurt
1 medium fresh peach, peeled, pitted and cut up
Ground nutmeg


1. Place milk, yogurt and peach in blender. Cover and blend on high speed about 30 seconds or until smooth.

2. Pour into glasses. Sprinkle with nutmeg.

FROZEN YOGONANAS

Prep Time: 20 min
Total Time: 2 hours 20 min
Makes: 14 servings


2 containers (6 ounces each) Yoplait® Original strawberry yogurt
14 wooden sticks with rounded ends
7 large bananas, peeled and cut crosswise in half
2 cups Golden Grahams® cereal, finely crushed


1. Cover cookie sheet with waxed paper. Place yogurt in shallow bowl.

2. Carefully insert wooden stick into cut end of each banana half. Roll each banana in yogurt, then sprinkle with cereal. Place on cookie sheet.

3. Freeze about 2 hours or until firm. Cover tightly and keep frozen.

BERRY- BANANA FREEZER POPS

Prep Time: 5 min
Total Time: 8 hours 5 min
Makes: 10 pops

2 packages (10 ounces each) frozen strawberries in syrup, slightly thawed and undrained
1 container (6 ounces) Yoplait® Original strawberry yogurt
1 small banana, mashed
10 wooden sticks with rounded ends


1. Place strawberries, yogurt and banana in blender. Cover and blend until smooth.

2. Pour slightly less than 1/2 cup fruit mixture into each of ten 6- to 8-ounce freezer pop molds or paper cups. Insert stick into each pop. If using paper cups, place on cookie sheet. Freeze at least 8 hours.

HEALTHIFIED BANANA PUDDING

Prep Time: 20 min
Total Time: 8 hours 20 min
Makes: 12 servings (about 1 cup each)

3 cups fat-free (skim) milk
2 boxes (4-serving size each) French vanilla instant pudding and pie filling mix
4 containers (6 oz each) Yoplait® Original 99% Fat Free banana crème or French vanilla yogurt
1 container (8 oz) frozen fat-free whipped topping, thawed
48 reduced-fat vanilla wafer cookies
6 small bananas, sliced
Additional banana slices for garnish, if desired

1. In large bowl, beat milk and pudding mix with electric mixer on low speed until well mixed; beat in yogurt. Fold in whipped topping.

2. Place 24 vanilla wafers in a single layer in ungreased 13x9-inch (3-quart) glass baking dish. Spoon half of the pudding mixture over wafers. Place 6 sliced bananas over pudding mixture. Spoon remaining pudding mixture over bananas. Arrange remaining 24 vanilla wafers over top of pudding.

3. Cover; refrigerate at least 3 hours but no longer than 8 hours. Just before serving, garnish with additional banana slices.

CREAMY PEACH SMOOTHIES

Prep Time: 5 min
Total Time: 5 min
Makes: 2 servings (1 cup each)

1 cup Cascadian Farm® frozen organic sliced peaches (from 10-oz bag)
1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
3/4 cup orange juice
1 tablespoon honey


1. In blender or food processor, place all ingredients. Cover; blend on high speed about 1 minute or until smooth.

2. Pour into 2 glasses. Serve immediately.

BANANA FLIP COOKIES

Prep Time: 1 hour 0 min
Total Time: 1 hour 40 min
Makes: 16 sandwich cookies


Cookies
1/3 cup mashed ripe banana
1/3 cup butter and margarine, softened
2 oz cream cheese, softened (1/4 cup)
1 teaspoon vanilla
1 egg
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
2 tablespoons Gold Medal® all-purpose flour


Filling
3 cups powdered sugar
1/2 cup butter or margarine, softened
1/3 cup Yoplait® Thick & Creamy banana yogurt


Topping
1 tablespoon powdered sugar


1. Heat oven to 375°F. In large bowl, stir banana, 1/3 cup butter, the cream cheese, vanilla and egg until well blended. Add cookie mix and flour; stir until soft dough forms.

2. With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets.

3. Bake 7 to 9 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.