Recipe by CookingBlues
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!
Top Review by Triple BQ
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).
- 1 (11 ounce) can mandarin oranges, partially drained and reserve juice
- 1 medium granny smith apple, cut into 1-inch chunks
- 1 cup nonfat vanilla yogurt, divided
- 1⁄2 cup wheat germ, divided
- 2 teaspoons honey, divided
Directions See How It's Made
- 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.
- Divide the fruit mixture into 2 containers.
- 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)
- If you are going to enjoy this the next day, cover at this step and put in the fridge.
- Top one container with 1/4 cup wheat germ and 1 teaspoon of honey before enjoying!