DYAN DAMRON / COACH D CONSULTING
4 scoops vanilla frozen yogurt
1 cup low-sugar cereal (Bran Flakes or Shredded Wheat)
2 t cinnamon
1 cup frozen strawberries, thawed
1 T agave syrup
Prepare frozen yogurt ahead (at least 2 hours, up to 2 days before) by scooping 4 scoops onto a small pan or plate. Place back in freezer. Add cereal and cinnamon to a baggie. Crush with a pan or meat mallet. Pour into a bowl. Roll frozen scoops in crumbs until evenly coated and refreeze until ready to serve (cover with plastic if more than 2 hours). Prepare syrup ahead (up to 2 days) by adding berries and agave to blender. Puree until smooth - add a bit of water if needed to thin. Serve cereal-covered scoops in a cocktail glass or fun bowl and drizzle with strawberry syrup. It's crunchy (but not deep-fried), and it's loaded with calcium and vitamins!