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Strawberry Yogurt Crunch

This is a very light and delicious dessert. It's a wonderful dish to top off a spring meal. —Becky Palac, Escondido, California
  • 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 sweetened shredded coconut, toasted
  • 1/3 cup chopped nuts
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 1/2 cups 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.
Nutrition Facts
1 piece: 236 calories, 16g fat (10g saturated fat), 25mg cholesterol, 138mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 3g protein.

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