Ingredients: 2 c. frozen cranberries 2 c. nonfat vanilla yogurt (try different yogurts, such as Greek yogurt) 2 c. 1% milk 2 Tbsp. honey 2 tsp. vanilla Directions: Mix in blender until smooth. Yield: 6 servings Recipe and photo courtesy of U.S. Cranberry Marketing Committee. We featured this recipe in the June|July 2015 issue of Wisconsin Farm Bureau Federation’s Rural Route.