Cherry Almond Ginger SMOOTHIE Makes 1 serving, 416 calories INGREDIENTS 1 single-serve container (5-6 oz.) of nonfat (0 percent) plain Greek yogurt 1 /4 c. water 1 c. frozen pitted cherries 2 Tbsp. almond butter 1 /4 c. dry old-fashioned rolled oats 1 /4 tsp. fresh grated ginger DIRECTIONS 1. In a blender, combine all ingredients and process to desired consistency. 2. Pour into a glass and serve. Peanut Butter GRANOLA BA RS M akes 48 se rvings , 120 calorie s pe r se rv ing D RY IN G RED IE NTS 3 c. raw oats 1 c. fl ax seed m eal 1 ts p. baki ng so da 1 c. pe an ut s, ch opped 1 /2 c. sunf lower seed s 1 /2 c. dried cher ri es of cran be rrie 1 s, chopped /2 ts p. salt (opt ional) 1 /2 c. dark chocol ate ch ips WET IN G RED IE NTS 1 c. pe an ut bu tter 1 c. favorite je lly like strawbe rr y or ra sp be rr 3 Tbs p. saff low y er oi l or ot he r high -o le ic oi l like pe an ut or ha ze ln ut 1 ts p. vani lla ex trac t 44 SU M M E R 2 014 D IREC TIO N S 1. H eat oven to 350 degree s. 2. Line a 9-by-1 3 -inch baking di sh with parchment pape r. 3. Combine first seven dr y ingred ient s and mix well. Keep choc olate chips sepa rate . 4 . Combine all wet ingredient s in a large pot. Cook over low he at until well co mbined, st irring frequent ly. Rem ove from he at . 5. Pour dr y ingr edient s into the pot and mix wel A llow mix ture to l. cool for about 15 minutes . 6 . Add chocolat e chips and mix well. 7. Pour mix ture into the baking dish and pres s fir mly. (Keep m ix ture from st ic king to hand s by pres sing with a piece of parchm ent paper.) 8 . Bake at 350 fo r about 20 minut es . 9. Cool slightly before cutt ing in to 48 medium -sized bars .