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Breakfast Express

Wednesday, June 20, 2007



INGREDIENTS:

1 can (15-1/4 oz.) Del Monte Fruit Cocktail
1 cup (8 oz.) plain or vanilla yogurt
1 cup Del Monte Pineapple Juice
3 to 4 Tbsp. wheat germ or oat bran (optional)
6 to 8 ice cubes


PREPARATION:

1. Combine undrained fruit, yogurt, pineapple juice, wheat germ and ice cubes in a blender.

2. Blend until smooth.

source : Del Monte / Jupiter Images

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