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Yoplait even more coupons

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Three new flavors: Pineapple upside down cake, Strawberry Short Cake , and Raspberry Cheesecake. I think I am most interested in trying the shortcake flavor. I have yet to try them because I have a back stock of yogurt.

Here is more from Pssst :
“Yoplait is expanding its Yoplait Light offering to feature even more delectable options Americans enjoy – and each new flavor is a healthful alternative to higher-calorie choices. For example, one 6 oz. cup of Yoplait Light Pineapple Upside-Down Cake yogurt contains 110 calories and 0 grams of fat. Compare that to a slice of traditional Pineapple Upside-Down Cake from the bakery or dessert menu, which delivers on average 367 calories and 14 grams of fat*. In addition, each serving of the new Yoplait Light cups contains 20 percent of the recommended daily value of calcium and vitamin D and 110 fat-free calories – the only leading yogurt with calcium and vitamin D in every cup.”
I have had Yopliat Light before, just not these tantalizing flavors. You can’t tell that it is light. It is just as good as full fat yogurt and it is better for you. My daughter loves yogurt and feels really special when I give her one of mommy’s.
Here is a coupon you can print yourself,

Pssst – Share – coupon and recipe

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I still have coupons for the chicken broth:

Mashed Potato Gratin
Prep Time: 40 Min
Start to Finish: 1 Hr 10 Min

Unsalted butter for greasing casserole
2 1/2 cups Progresso® chicken broth (from 32-oz carton)
4 large russet potatoes, peeled, finely chopped (5 cups)
1 teaspoon salt 1/4 cup unsalted butter
4 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste, if desired
1/2 cup Progresso® Italian style panko crispy bread crumbs

1. Heat oven to 375ºF. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.

2. Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.

3. Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
4. Bake about 20 minutes or until golden brown.

9 servings

1 Serving (1/2 Cup): Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4.5g, Trans Fat 0g, Polyunsaturated Fat 0g, Monounsaturated Fat 2g, Omega 3 0g); Cholesterol 20mg; Sodium 690mg; Potassium 280mg; Total Carbohydrate 21g (Dietary Fiber 1g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 1g); Protein 5g % Daily Value: Total Fat 14% (Saturated Fat 23%); Cholesterol 7%; Sodium 29%; Potassium 8%; Total Carbohydrate 7% (Dietary Fiber 7%); Vitamin A 4% (Beta Carotene 0%); Vitamin C 6%; Calcium 8%; Iron 2%; Vitamin D 0%; Vitamin E 0%; Thiamin 6%; Riboflavin 2%; Niacin 6%; Vitamin B6 10%; Folic Acid 2%; Vitamin B12 0%; Pantothenic Acid 4%; Phosphorus 8%; Magnesium 4%; Zinc 2%; Selenium 2%; Copper 8%; Manganese 8% Exchanges: 1 1/2 Starch, 1 1/2 Fat Carbohydrate Choices: 1 1/2 MyPyramid: 1/2 c Vegetables, 2 tsp Fats & Oils