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Recipe : Entry # 7589
Elaine P. Brooks
(334) 215-2732
Recipe Title
Strawberry Yogurt Crunch
Recipe Theme
November: Brunch
Side Dishes
Southern Pine EC
¾ cup butter, softened
1/3 cup packed brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon baking soda
1 cup quick-cooking oats
1 cup flaked coconut, toasted
1/3 cup chopped pecans, roasted
1 carton (8 ounces) frozen whipped topping, thawed
2 cartons (6 ounces each) strawberry custard-style yogurt
Toast coconut and roast pecans. Use food chopper and process oats about 30 seconds. In a large 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 and place in a small pan. Press remaining oat mixture in an ungreased 9 x 13-inch baking dish. Bake this along with the mixture in the small pan at 350 degrees 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. Crumble oat mixture, which was baked in the small pan, over the top. Cover and refrigerate for 4 hours or overnight. Yield 12 servings.