My kids get two meals a day plus a snack at school but they always seem to be “starving” by the time they get home so I like to have quick and healthy snacks ready for them when they get home. The kids really loved these fruit and yogurt wraps that I made with Yoplait Greek 100 Whips! and they’ve become a new favorite afternoon snack at our house.
We’re huge yogurt fans at our house but I have to be honest – the last time I brought home Greek yogurt for the kids they all turned their noses up at it and refused to eat more than a bite. I love that Greek yogurt is lower in fat and higher in protein than regular yogurt but I was nervous about getting the kids to try it again. Well I am very happy to report that the new Yoplait Greek 100 Whips! are a huge hit with the kiddos. I brought home the blueberry and strawberry flavors for them to try and they are super light, creamy and delicious. We will definitely be trying some of the other flavors like lemon meringue, strawberry cheesecake and vanilla cupcake. Grab your coupon for a FREE Yoplait Greek 100 Whips! yogurt from Publix here!
I found this fruit and yogurt wrap recipe at the Yoplait website along with a bunch of other great ideas. I love how simple these are to make and that they’re filling enough to tide the kids over until dinner, plus the kids have enjoyed helping me make them and that’s always lots of fun.
- 11/4 cup creamy peanut butter
- 1 container strawberry Yoplait Greek 100 Whips! yogurt
- 4 flour tortillas for soft tacos (6 inch)
- 4 strawberries, sliced
- 1 small banana
- Spread 1 tablespoon peanut butter and 1 tablespoon yogurt evenly over each tortilla.
- Top tortillas with strawberry and banana slices.
- Roll up tortillas and secure with toothpicks. Serve with remaining yogurt for dipping.
I’m super excited to be able to giveaway $15 PayPal cash so one lucky reader can buy some Yoplait Greek 100 Whips! for their family. To enter to win just do any or all of the things listed in the Rafflecopter widget below. This giveaway will end at midnight on Saturday, March 28th.