Summer fruit yoghurt crunch pots

50% Fruit Dessert. This recipe has been checked against the School Food Standards and the ingredients are aligned to the Government Buying Standards for Food & Catering Services nutrition criteria (GBSF). Using the GBSF nutrition criteria to buy ingredients helps to reduce the amount of salt, saturated fat and sugar in children’s diets. 

A dessert containing at least 50% fruit must be provided two or more times each week for lunch.

Recipe shared by: Food for Thought (Merseyside) Ltd [ FFT ]

Open Pdf

Download Pdf