Strawberry Yogurt Crunch Recipe

5 3 2
Strawberry Yogurt Crunch Recipe
Strawberry Yogurt Crunch Recipe photo by Taste of Home
Publisher Photo

Strawberry Yogurt Crunch Recipe

Read Reviews
5 3 2
Publisher Photo
This is a very light and delicious dessert. It's a wonderful dish to top off a spring meal.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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.
Originally published as Strawberry Yogurt Crunch in Country April/May 2002, p51

Nutritional Facts

1 piece: 236 calories, 16g fat (10g saturated fat), 25mg cholesterol, 138mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 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 sweetened shredded 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
  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

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MY REVIEW
AtomAunt2 User ID: 1016980 47262
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
livingtheword User ID: 5929087 83814
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
kkl04 User ID: 2599438 34598
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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