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5-Ingredient Overnight Raspberry-Chocolate Shredded Wheat
Prep: 15 minutes plus chilling • Serves: 6
2 cups unsweetened almond milk
2 cups fresh raspberries plus additional for garnish (optional)
1/4 cup dark chocolate chips plus additional for garnish (optional)
1-1/2 cups Our Family® Lowfat Vanilla Yogurt
Toasted Our Family® Sweetened Shredded Coconut for garnish (optional)
1.Place cereal in large zip-top bag; seal bag, pressing out excess air; with hands, coarsely crush cereal. Makes about 3 cups crushed cereal.
2.In 8-inch baking dish, stir crushed cereal and almond milk until incorporated; with back of fork, spread in even layer.
3.In small bowl, mash raspberries with back of fork; spread over shredded wheat mixture and sprinkle with chocolate chips. Spread yogurt over chocolate chips; cover and refrigerate at least 12 hours or overnight. Makes about 7-1/2 cups shredded wheat mixture.
4.Serve shredded wheat mixture garnished with coconut, raspberries and/or chocolate chips, if desired.
Approximate nutritional values per serving (1-1/4 cups):
387 Calories, 9g Fat, 4g Saturated Fat, 8mg Cholesterol, 136mg Sodium,
72g Carbohydrates, 10g Fiber, 20g Sugars, 11g Added Sugars, 11g Protein
Chef Tips
Use crushed shredded wheat cereal as an additional topping.
In small skillet, toast coconut over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
