![](/site/article-images/7b08ba1c-f227-4e26-b22a-42248bf62135.jpg?maxwidth=500&maxheight=600)
![](/site/article-logos/58b8cdb9-9ac8-4f1b-b922-a6cad476f38b.jpg)
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 ]