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Strawberry Yogurt Crunch Recipe
Strawberry Yogurt Crunch Recipe photo by Taste of Home

Strawberry Yogurt Crunch Recipe

Publisher Photo
This is a very light and delicious dessert. It's a wonderful dish to top off a spring meal.
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min. + cooling
MAKES: 12-15 servings

Ingredients

  • 3/4 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1 cup quick-cooking oats
  • 1 cup flaked coconut, toasted
  • 1/3 cup chopped nuts
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 1/2 cups (12 ounces) strawberry custard-style yogurt or flavor of your choice

Nutritional Facts

1 serving (1 piece) equals 236 calories, 16 g fat (10 g saturated fat), 25 mg cholesterol, 138 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Stir in the oats, coconut and nuts. Remove 1 cup for topping.
  2. Press remaining oat mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 12-13 minutes or until light brown. Cool on a wire rack.
  3. In a large bowl, fold whipped topping into yogurt. Spread over crust. Sprinkle with reserved oat mixture. Cover and refrigerate for 4 hours or overnight. Yield: 12-15 servings.
Originally published as Strawberry Yogurt Crunch in Country April/May 2002, p51

Nutritional Facts

1 serving (1 piece) equals 236 calories, 16 g fat (10 g saturated fat), 25 mg cholesterol, 138 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Strawberry Yogurt Crunch

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Apr. 6, 2014

"I have made this for Palm Sunday Brunch at our church several years now. I do put the reserved topping on a baking sheet and bake it in the oven for a few minutes-just to make it crunchy."

MY REVIEW
Reviewed Apr. 12, 2011

"I made this for my Sunday School breakfast and everyone loved it. I took what was left in to work and got the same response. Vey light and delicious."

MY REVIEW
Reviewed Aug. 25, 2009

"Seems like the 1 cup of reserved topping should have been baked crunchy... otherwise is too buttery."

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