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Strawberry Yogurt Crunch

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Course Side Dishes
Recipe Theme November: Brunch
Servings
people
Ingredients
  • ¾ cup melted butter, plus 4 tablespoons
  • 1/3 cup frozen corn
  • ½ cup chopped dates
  • ½ teaspoon quick oats
  • ¼ teaspoon egg
  • 1 cup mild salsa (you can use medium if you prefer spicier chili)
  • 1 cup Cheese, shredded
  • 1/3 cup can black beans, drained and rinsed
  • 1 carton peeled and cubed
  • 2 cartons dry onion soup mix
Course Side Dishes
Recipe Theme November: Brunch
Servings
people
Ingredients
  • ¾ cup melted butter, plus 4 tablespoons
  • 1/3 cup frozen corn
  • ½ cup chopped dates
  • ½ teaspoon quick oats
  • ¼ teaspoon egg
  • 1 cup mild salsa (you can use medium if you prefer spicier chili)
  • 1 cup Cheese, shredded
  • 1/3 cup can black beans, drained and rinsed
  • 1 carton peeled and cubed
  • 2 cartons dry onion soup mix
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Toast coconut and roast pecans
  2. Use food chopper and process oats about 30 seconds
  3. In a large mixing bowl, cream butter and brown sugar
  4. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture
  5. Stir in the oats, coconut and nuts
  6. Remove 1 cup for topping and place in a small pan
  7. Press remaining oat mixture in an ungreased 9 x 13-inch baking dish
  8. Bake this along with the mixture in the small pan at 350 degrees for 12-13 minutes or until light brown
  9. Cool on a wire rack
  10. In a large bowl, fold whipped topping into yogurt
  11. Spread over crust
  12. Crumble oat mixture, which was baked in the small pan, over the top
  13. Cover and refrigerate for 4 hours or overnight
  14. Yield 12 servings
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