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Cranberry Muesli

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  8 Hours 10 Minutes
  2 servings, about 2/3 cup each
There may be as many versions of muesli as there are breakfast cereals, but this one’s modeled after the original Swiss wake-you-up—a combination of overnight-soaked grains, nuts, dried fruit and yogurt. Make it the night before and you’ll have breakfast ready when you are.

Make Ahead Tip: Cover and refrigerate for up to 1 day.
1/2 cup  low-fat plain yogurt
1/2 cup  unsweetened or fruit-juice-sweetened cranberry juice
6 tablespoons   old-fashioned rolled oats (not quick-cooking or steel-cut)
2 tablespoons   dried cranberries
1 tablespoon   unsalted sunflower seeds
1 tablespoon   wheat germ
2 teaspoons   honey
1/4 teaspoon   vanilla extract
1/8 teaspoon   salt
Cranberry Muesli Recipe at
Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ, honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   2 servings, about 2/3 cup each
Calories: 209
Fat. Total: 4g
Protein: 8g
Carbohydrates, Total: 37g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 4mg
Sodium: 190mg
% Cal. from Fat: 17%
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