Best Yogurt Crunch Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BERRY YOGURT CRUNCH



Berry Yogurt Crunch image

Yogurt, fresh berries, and a surprise ingredient give this dish a somewhat cheesecake-like flavor but with a fraction of the fat and calories. Let the berry-yogurt mixture chill awhile so flavors mingle and mellow. Make a flavor change by substituting instant white chocolate pudding mix. I've served this for dessert, but it's good as a breakfast treat, too!

Provided by ChristineM

Categories     Desserts     Specialty Dessert Recipes

Time 2h15m

Yield 4

Number Of Ingredients 8

3 cups plain low-fat yogurt
1 (1.5 ounce) envelope instant sugar-free vanilla pudding mix
2 cups blueberries, raspberries and sliced strawberries, mixed
¾ cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
1 cup blueberries, raspberries and sliced strawberries, mixed
1 tablespoon white sugar
1 tablespoon fresh lemon juice
½ cup sweetened whipped cream for garnish

Steps:

  • Combine the yogurt and pudding mix in a large bowl; beat with an electric mixer until well blended, 1 to 2 minutes. Stir in 2 cups of the mixed berries and the cereal until blended. Pour the yogurt and berry mixture into a 9 inch pie plate. Cover with plastic wrap, and refrigerate 2 hours.
  • Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork. Stir in the sugar and lemon juice. Set mixture aside at room temperature.
  • Spoon chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries, and whipped cream, if desired.

Nutrition Facts : Calories 405.6 calories, Carbohydrate 58.7 g, Cholesterol 51.8 mg, Fat 14.7 g, Fiber 4.6 g, Protein 13.5 g, SaturatedFat 8.8 g, Sodium 708.8 mg, Sugar 29.7 g

GRILLED PEACHES WITH YOGURT WHIPPED CREAM AND OAT CRUNCH



Grilled Peaches with Yogurt Whipped Cream and Oat Crunch image

This easy fruit dessert will become your favorite summer treat. Lemon, honey and brown sugar pair perfectly with the ripe peaches and help them caramelize on the grill. We added a tangy yogurt cream that takes minutes to whip up and a crunchy oat streusel you can make right on the grill.

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 16

1/4 cup full-fat plain Greek yogurt
1/2 cup heavy cream
1 teaspoon vanilla bean paste
1 1/2 teaspoons packed light brown sugar
1/2 teaspoon finely grated lemon zest
1 tablespoon unsalted butter
1/2 cup old-fashioned rolled oats
1/4 cup raw slivered almonds
1/2 teaspoon kosher salt
2 tablespoons honey
1 tablespoon packed light brown sugar
6 fresh basil leaves, thinly sliced into ribbons
2 teaspoons packed light brown sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons honey
4 firm-ripe peaches,

Steps:

  • Prepare a grill for medium-high heat.
  • For the yogurt whipped cream: Vigorously whisk the yogurt, heavy cream, vanilla bean paste, brown sugar and lemon zest together in a medium bowl until the mixture thickens and can hold its shape. Cover the bowl with plastic wrap and refrigerate until ready to use.
  • For the oat crunch: Melt the butter in a medium ovenproof skillet directly on the grill. Stir in the oats, almonds and salt until coated. Stirring occasionally, cook the oats and almonds until just beginning to turn golden, about 5 minutes. Add the honey and brown sugar to the pan and stir until the sugar melts. Continue stirring and tossing for another 2 minutes until everything is well coated. Transfer the oat mixture to a baking sheet to cool, about 5 minutes. Break up the crunch into bite-size pieces. Toss the basil ribbons with the oat crunch until evenly distributed.
  • For the peaches: Cut each peach in half and remove the pit. Whisk the brown sugar, lemon juice and honey together in a large bowl. Add the peaches and gently toss until evenly coated.
  • Grill the peaches cut-side down over medium-high until grill marks develop and some of the sugars begin to caramelize, 2 to 3 minutes. Flip the peaches and grill until the skin is slightly charred, another 2 to 3 minutes. Remove the peaches from the grill.
  • Divide the grilled peaches evenly among 4 bowls. Dollop a generous amount of the yogurt whipped cream on top and sprinkle with a handful of the oat crunch. Serve immediately.

ORANGE CRUNCH YOGURT



Orange Crunch Yogurt image

It took mere minutes us to toss together these parfaits. The crunchy granola and cashews contrast nicely with the mandarin oranges and yogurt. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

1/3 cup granola cereal without raisins
1/3 cup sweetened shredded coconut
1/3 cup chopped cashews
3 cups orange yogurt
1 can (11 ounces) mandarin oranges, drained

Steps:

  • In a bowl, combine the granola, coconut and cashews. In each of four parfait glasses or bowls, layer half of a container of yogurt, 2 tablespoons granola mixture, 5 or 6 orange segments, remaining yogurt and remaining granola mixture. , Garnish with remaining oranges. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 10g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 124mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 6g protein.

CINNAMON PEACH CRUNCH YOGURT CUP



Cinnamon Peach Crunch Yogurt Cup image

Combine the flavor of fresh peaches and blueberries and the crunch of cinnamon cereal in this easy yogurt cup.

Provided by Yoplait

Categories     Trusted Brands: Recipes and Tips     Yoplait

Time 5m

Yield 1

Number Of Ingredients 4

1 (6 ounce) container Yoplait® Original Harvest Peach yogurt
4 teaspoons diced fresh peaches, divided
4 teaspoons fresh blueberries, divided
1 tablespoon Cinnamon Toast Crunch ™ cereal

Steps:

  • Remove 1 tablespoon yogurt from yogurt container.
  • Stir in 3 teaspoons of the diced peaches and 3 teaspoons of the blueberries.
  • Top yogurt cup with remaining peaches, blueberries and the cereal.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 30.9 g, Cholesterol 0.1 mg, Fat 1.4 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 0.2 g, Sodium 180 mg, Sugar 7.3 g

SESAME-NUT CRUNCH WITH YOGURT



Sesame-Nut Crunch With Yogurt image

For an exotic dessert, try this Middle Eastern brittle served over yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

Two 16-ounce containers plain yogurt
1 cup unhulled sesame seeds
2 tablespoons raw pumpkin seeds, shelled
1/4 cup plus 3 tablespoons unblanched whole almonds
1/4 cup plus 3 tablespoons shelled pistachio nuts
1 cup honey
1 1/4 cups sugar
4 star anise
4 cloves
One 3-inch cinnamon stick

Steps:

  • Place yogurt in a sieve lined with cheesecloth, and set over a medium bowl; wrap ends of cheesecloth over yogurt, place a weight such as a few soup cans on top, and drain in refrigerator 15 minutes.
  • Combine sesame and pumpkin seeds with nuts; set aside. Oil a 9-by-13-inch pan; set aside. Pour 1/2 cup honey into a saucepan; sprinkle with sugar. Cook over medium-high heat, stirring, until sugar dissolves and temperature reads 320 degrees on candy thermometer, about 12 minutes.
  • Add reserved nut mixture to syrup; quickly stir to combine. Pour mixture into prepared pan, and spread out with well-oiled offset spatula. Set pan on a wire rack to cool completely and harden.
  • Pour remaining 1/2 cup honey into a saucepan; add star anise, cloves, and cinnamon. Place over low heat until warm, 5 to 6 minutes.
  • Spoon yogurt among four serving dishes, drizzle with warm honey, and serve with the sesame crunch broken into pieces.

SKINNY MOCHA CRUNCH YOGURT "ICE CREAM" CAKE



SKINNY MOCHA CRUNCH YOGURT

Categories     Yogurt

Yield 12 servings

Number Of Ingredients 13

Mocha Sauce
1.5 c. water
.5 c. sugar
2.5 T instant espresso powder
12 oz semisweet choclate
3 T. unsalted butter
Crust
3 c. macaroon cookie crumbs
.25 c. unsalted butter, melted
Filling
2 pints chocolate froz. yogurt
2 pints coffee froz. yogurt
.75 c. chopped Heath bars

Steps:

  • For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.) For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm. For filling: Soften chocolate yogurt in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm. Spoon 1/2 cup sauce over yogurt and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm. Soften coffee yogurt in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee yogurt. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.) Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.

CINNAMON-PEACH CRUNCH YOGURT CUP



Cinnamon-Peach Crunch Yogurt Cup image

Combine the flavor of fresh peaches and blueberries and the crunch of cinnamon cereal in this easy yogurt cup.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 5m

Yield 1

Number Of Ingredients 4

1 container (6 oz) Yoplait® Original harvest peach yogurt
1 tablespoon plus 1 teaspoon diced fresh peaches
1 tablespoon plus 1 teaspoon fresh blueberries
1 tablespoon Cinnamon Toast Crunch™ cereal

Steps:

  • Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the diced peaches and 1 tablespoon of the blueberries.
  • Top yogurt cup with remaining peaches, blueberries and the cereal.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

CHèVRE FROZEN YOGURT PISTACHIO CRUNCH, BEET-LIME GANACHE



Chèvre Frozen Yogurt Pistachio Crunch, Beet-Lime Ganache image

Yield Serves 4

Number Of Ingredients 3

1 recipe Beet-Lime Ganache (page 210)
1/2 recipe Pistachio Crunch (page 186)
1 recipe Chèvre Frozen Yogurt (recipe follows)

Steps:

  • Schmear (see page 29) the ganache across 4 small dessert plates or up the sides of bowls. Scatter the crunch about the ganache. Scoop or quenelle (see page 28) the frozen yogurt and anchor it on the crunch. Serve at once.

YOGURT CRUNCH



Yogurt Crunch image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

6 cups vanilla yogurt
4 firm granola bars, any flavor: peanut butter, cinnamon, oats-n-honey
1/2 cup chopped nuts: walnuts, pecans or hazelnuts, toasted
1/2 pint strawberries, hulled and sliced

Steps:

  • Pour yogurt into a bowl. Add granola bars to a plastic food storage bag and crush. Add to yogurt along with nuts. Stir to combine all ingredients and transfer to cups. Top with strawberries and serve.

YOGURT-BERRY CRUNCH



Yogurt-Berry Crunch image

Two bananas, two cups of fresh berries, five minutes, four happy campers. The deliciousness math for this Yogurt Berry Crunch definitely adds up!

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 4 servings.

Number Of Ingredients 5

1 container (16 oz.) plain nonfat Greek-style yogurt
1/2 cup granola
2 bananas, sliced
2 cups fresh blueberries
2 Tbsp. honey

Steps:

  • Spoon yogurt into 4 small bowls.
  • Top with fruit and honey.

Nutrition Facts : Calories 240, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

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

Categories     Fruit Breakfast

Time 33m

Number Of Ingredients 10

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.

YOGURT CRUNCH PARFAITS FROM DOLE®



Yogurt Crunch Parfaits from DOLE® image

These granola and yogurt parfaits with pineapple chunks make a great snack or quick breakfast.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole Pineapple

Time 5m

Yield 6

Number Of Ingredients 4

1 cup granola or banana nut crunch cereal
1 (20 ounce) can DOLE® Pineapple Chunks, drained
1 (6 ounce) container strawberry yogurt or any flavor
1 (8 ounce) tub light thawed whipped topping

Steps:

  • Layer granola, pineapple chunks, yogurt and whipped topping in parfait or dessert glasses. Serve.

Nutrition Facts : Calories 293.6 calories, Carbohydrate 36.4 g, Cholesterol 2.6 mg, Fat 14.7 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 9.2 g, Sodium 37.1 mg, Sugar 27.8 g

FROZEN YOGURT CRUNCH CUPS



Frozen Yogurt Crunch Cups image

Enjoy this crunchy frozen dessert made with granola bars, chocolate syrup and vanilla yogurt - a delicious treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 12

Number Of Ingredients 4

12 foil muffin cups
4 pouches (1.5 oz each) peanut butter crunchy granola bars (from 8.9-oz box)
1/4 cup chocolate-flavored syrup
4 cups vanilla fat-free frozen yogurt

Steps:

  • Line 12 regular-size muffin cups with foil muffin cups. Leaving granola bars in pouches, crush granola bars with rolling pin.
  • Sprinkle crumbs from 2 pouches of granola bars evenly into bottoms of muffin cups. Drizzle 2 tablespoons of the chocolate syrup onto granola crumbs (about 1/2 teaspoon each). Spoon 1/3 cup frozen yogurt onto crumb mixture; smooth with back of spoon. Drizzle with remaining 2 tablespoons chocolate syrup. Top with remaining 2 pouches of granola crumbs. Press crumbs gently into top with fingers.
  • Freeze cups about 3 hours or until firm. Store tightly covered in freezer.

Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 21 g, TransFat 0 g

APPLE CINNAMON CRUNCH YOGURT BOWL



Apple Cinnamon Crunch Yogurt Bowl image

A topping of fresh apple and granola make this yogurt bowl a great choice for breakfast or a tasty snack.

Provided by Yoplait

Categories     Trusted Brands: Recipes and Tips     Yoplait

Time 5m

Yield 1

Number Of Ingredients 4

1 (5.3 ounce) container Yoplait® Greek 100 Apple Pie yogurt
2 tablespoons chopped fresh apple
2 teaspoons Cascadian Farm® organic oats and honey granola
1 pinch ground cinnamon

Steps:

  • Remove cover from yogurt. Top yogurt with chopped apple, granola and cinnamon. Serve immediately.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 17.6 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 1.1 g, Protein 12.4 g, SaturatedFat 0.1 g, Sodium 92.9 mg, Sugar 2.5 g

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

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.

Related Topics