YIELD: 17 (6 oz.) servings
2 cups applesauce, unsweetened, chilled
8 cups honey Greek vanilla yogurt
4 ½ cups strawberries, fresh, sliced
¼ cup pomegranate juice
8 oz. kaniwa, cooked, cooled
1. Place all ingredients in blender. Blend on high speed 1 minute; stop blender. Scrape down sides with spatula; blend an additional 30 seconds or until all ingredients are thoroughly incorporated. Pour 6 oz. into each of 17 cups; serve immediately. If desired garnish with pomegranate seeds and strawberry slices.