Today for "What's Cookin'?" is Hy-Vee Dietitian Alisha Thompson.On the menu is a big breakfast for veterans in Siouxland.
VANILLA FRUIT DIP> 32 ounces vanilla greek or low-fat yogurt> 8 ounces cool whip lite> 3 2/5 ounces vanilla instant pudding> - combine all ingredients in medium bowl, mix thoroughly, serve chilled
FRUIT KABOBS> Fruits of choice> Bamboo skewers> - rinse fruits and prepare as needed> - Using one piece of fruit at a time, gently pierce fruit with skewer and repeat until your skewer is filled
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