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Strawberry Yogurt Crunch

 Strawberry Yogurt Crunch
This is a very light and delicious dessert. It's a wonderful dish to top off a spring meal.
12-15 ServingsPrep: 15 min. + chilling Bake: 15 min. + cooling

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

Directions

  • 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.
  • 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.
  • 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.

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Strawberry Yogurt Crunch (continued)

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.