Strawberry Yogurt Crunch Food

YOGURT CRUNCH

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.

STRAWBERRY FROZEN YOGURT SHAKES

Steps:

• Put the sliced strawberries, honey and vanilla in a blender and add enough water to blend to a smooth consistency (about 3 tablespoons). Pour the strawberry sauce into a small pitcher or bowl and set aside.
• Add the frozen yogurt and milk to the blender and blend until smooth. Pour some strawberry sauce into two tall glasses. Add the milkshake mixture and top with the whole strawberries, marshmallows and more strawberry sauce. Serve immediately.

STRAWBERRY RHUBARB CRUNCH

Steps:

• Preheat the oven to 350°F
• In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
• Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.
• Cover with the rhubarb and strawberries.
• In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
• Pour over the rhubarb/strawberry layer.
• Top with the remaining crumb mixture and bake for 60 minutes.

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.