Yield: 6 servings. 2 cups water 1 cup quick-cooking barley ½ tsp. salt 2 (1.23-oz.) granola bars 2⁄3 cup Georgia pecan halves ½ cup plain lowfat yogurt ¼ cup maple syrup 1 ½ cups chopped mixed fresh fruits (recommend kiwi, strawberries and blueberries) to taste, ground cinnamon (to top yogurt, optional) In medium-size pot, heat water to boiling. Add barley and salt, reduce heat to simmer, cover and cook 10 minutes. Remove from heat and let stand, uncovered, for 5 minutes. Spread barley on ...
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