Ingredients
2 cups (16 ounces) fat-free vanilla yogurt1 cup quick-cooking oats1 can (8 ounces) crushed pineapple, undrained1/2 cup slivered almonds, toasted2 medium firm bananas, sliced
Preparation
In a bowl, combine the yogurt, oats, pineapple and almonds; cover and refrigerate overnight. Serve with sliced bananas.
