Jennas Strawberry Yogurt Crunch Food

STRAWBERRY YOGURT CRUNCH

Steps:

• 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 and chopped 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 for 12-13 minutes or until light brown.
• Let cool.
• 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.

JENNA'S STRAWBERRY CHOCOLATE PIE

Steps:

• Bake and cool the prepared pie crust. Set aside.
• In a small saucepan over lowest heat, slowly melt the chocolate and butter together over low heat. Remove from heat and stir in the marshmallows to melt and then the cream and vanilla. Refrigerate while making strawberry filling.
• For the Strawberry Filling, crush or mash the first amount of strawberries. Combine the sugar and cornstarch in a small bowl and whisk. In a medium saucepan, heat the crushed berries with sugar until they start to get a little liquidy. Cook and then add the cornstarch mixture until lightly bubbling and thickening. Remove from heat and stir in extract and vinegar. Cool 15 minutes and then fold in fresh strawberries. Refrigerate 2 hours.
• To assemble pie, spoon chocolate filling into pie shell. If the filling is too thick and cold, put it in a food processor and whiz with some whipping cream drizzled in, until it is soft enough to use as filling (but not gloppy). Top with the strawberry filling and then offer with dollops of sweetened whipped cream. Dust top with chocolate crumbs and diced strawberries. Serve at once or chill up to two days.

JENNA'S STRAWBERRY YOGURT CRUNCH

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.