- 1 cup low-fat vanilla yogurt
- 2⁄3 cup canned chopped peaches
- 2⁄3 cup fresh or frozen blueberries
- 2 tablespoons granola
Divide yogurt between 2 clear glasses or dishes.
Spoon half of the peaches and blueberries on top of the yogurt.
Sprinkle each sundae with granola.
Refrigerate leftovers within 2 hours.
Substitute any fruit you have on hand: try sliced bananas, canned mandarin oranges, or grapes cut in half.
Try different flavors of yogurt like lemon or strawberry.