Best Strawberry Yogurt Crunch Recipes

JENNA'S STRAWBERRY YOGURT CRUNCH

Jenna's STRAWBERRY YOGURT CRUNCH image

You can use other fruit flavors instead of strawberries if you like. This can be served at a breakfast buffet or any meal really. Everyone always loves it! You may need to double it!

Provided by Carol Eggers

Time 33m

Number Of Ingredients 10

Ingredients

3/4 c butter softened
1/3 c packed brown sugar
1/2 c all purpose flour
1/2 tsp cinnamon
1/4 tsp baking soda
1 c quick cooking oats
1 c flaked coconut toasted
1/3 c chopped nuts
1 pkg 8 oz carton frozen whipped topping, thawed
2 pkg 8 oz custard style strawberry yougurt

Steps:

1. In a mixing bowl, cream butter and brown sugar. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture. Stir in the oats, coconut and nuts. Remove 1 cup for topping. Press remaining oat mixture into an ungreased 13-in x 9 in x 2 in baking dish. Bake at 350
2. Bake at 350 degrees for 12-13 minutes or until light brown. Cool on a wire rack.
3. In a bowl, fold whipped topping into yogurt. Spread over crust. Sprinkle with reserved oat mixture. Cover and refrigerate for 4 hours or overnight.

STRAWBERRY YOGURT CRUNCH

Strawberry Yogurt Crunch image

This is a very light and delicious dessert. It's a wonderful dish to top off a spring meal. -Becky Palac, Escondido, California

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12-15 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 236 calories, Fat 16g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 138mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.