Apple, Orange, and Yogurt Delight

Total Time
Prep 5 mins
Cook 0 mins

I make these the night before for my husband and I to grab and go the next day. The acid in the mandarin oranges keeps the apples from turning brown. Sometimes, I'll add half a banana to each one for more fruit. I either use nonfat vanilla yogurt or plain nonfat Greek yogurt with a little vanilla extract mixed in. And I don't peel the apples for the extra fiber. It's so simple to make....if you can cut up fruit, then you can have this simple recipe!

Ingredients Nutrition


  1. Mix the partially drained Mandarin oranges and the chunked apple together. Here is where you can add half a banana too. If you like more juice, spoon some of the reserved juice into the mixture to make sure the apple is coated. This acid stops the apple from turning brown overnight.
  2. Divide the fruit mixture into 2 containers.
  3. Top each container with 1/2 cup of vanilla yogurt (or you can use plain yogurt with a bit of vanilla extract stirred in for less sugar)
  4. If you are going to enjoy this the next day, cover at this step and put in the fridge.
  5. Top one container with 1/4 cup wheat germ and 1 teaspoon of honey before enjoying!
Most Helpful

Made these for a Father's Day potluck/breakfast at church today. They were great. The acid in the oranges really does keep the apples from turning brown. I topped mine with granola and honey (no wheat germ).

Triple BQ June 20, 2010

Oh, my, Zaar stars! This IS good! So easy for a quick dessert--pretty too. Made with some "going stale chocolate chip cookies, crumbled in place of the wheat germ. (I know I'm bad, LOL) Made for my PAC baby-Fall 09.

Caroline Cooks September 14, 2009