For National
Nutrition Month here at EHM Saline, we highlighted oats for this month’s
superfood. Each week we have incorporated whole grains into our lunch meals and
have educated our residents on the benefits of using whole grain foods. As
pictured, we made a delicious fruit and yogurt parfait for the lunch dessert.
We had positive feedback and plan to add it as a menu staple at our Blossom
Café.
Serves 8
Ingredients
3 cups vanilla nonfat yogurt
1 cup defrosted frozen strawberries in juice
1 pint fresh raspberries and blueberries
1 cup good quality granola
Directions1 cup defrosted frozen strawberries in juice
1 pint fresh raspberries and blueberries
1 cup good quality granola
Layer 1/3 cup vanilla yogurt into the bottom of 8 tulip dishes.
Combine defrosted strawberries and juice with fresh berries.
Alternate layers of the granola with yogurt and fruit until dishes
are filled to the top. Serve immediately to keep granola crunchy.
Nicole Mahrle
Adminstrative Assistant
EHM Senior Solutions