Tuesday, July 5, 2011

Today's Recipe-Berry Yogurt Crunch Applesauce Inn B&B


 This is Berry Yogurt Crunch is perfect with all of the fresh fruit now starting to show up in the markets! 


  • 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
  • 3/4 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
  • 1/2 cup sweetened whipped cream for garnish (optional)


  1. 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.
  2. 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.
  3. Spoon chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries, and whipped cream, if desired. 

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