Blueberry Yogurt Bars Recipes

BLUEBERRY & YOGURT BARS

Blueberry & Yogurt Bars image

A quick, healthy, easy snack or dessert. Either fresh or frozen blueberries will work in this recipe.

Provided by MsBindy

Categories Bar Cookie

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 whole graham crackers (31 grams)
1/2 cup Rice Krispies
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup butter, melted
1 egg
1 cup plain yogurt
2 eggs
1/3 cup Splenda granular
2 tablespoons lemon juice
1 teaspoon vanilla
2 cups blueberries

Steps:

Preheat oven to 350°F
Crumble graham crackers and Rice Krispies in a food chopper or food processor and whisk around until you have fine crumbs.
Mix the graham mix and the remaining bottom layer ingredients together to form soft dough. I do this with a wooden spoon or bare hands. There is no need to get out a mixer for this.
Firmly press the dough into a 9X13 pan. Completely cover the bottom of the pan in an even layer. Do not use a larger pan. You can use a smaller baking pan for a thicker bar.
Mix all the top layer ingredients together, except the blueberries, mixing well. A wire whisk works well. Again, don't bother to get a mixer out.
Gently mix in the blueberries.
Pour the top layer mixture in the pan over the bottom layer. Make sure the blueberries are spread out evenly.
Bake for 50-60 minutes.
Chill completely before cutting and serving. Although it is difficult to wait so long, chilling overnight will give the custard plenty of time to set.

Nutrition Facts : Calories 159.6, Fat 9.9, SaturatedFat 5.7, Cholesterol 75.9, Sodium 130.4, Carbohydrate 14.4, Fiber 1.4, Sugar 4.1, Protein 3.9

BLUEBERRY FROZEN YOGURT

Blueberry Frozen Yogurt image

When frozen as directed, the yogurt will have a light granita texture that can be easily scraped with a fork. If you prefer a smoother texture, you can spin the yogurt mixture in an ice cream maker according to the manufacturer's instructions.

Provided by Giada De Laurentiis

Categories dessert

Time 10h35m

Yield 3 cups

Number Of Ingredients 6

Ingredients

1 pound frozen blueberries, thawed
1 tablespoon plus 1/3 cup honey
Two 3-inch-long sprigs fresh thyme
2 cups chilled plain whole-milk Greek yogurt
1/4 cup agave
2 tablespoons fresh lemon juice

Steps:

Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs.
Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth.
Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours. Using a fork, stir to blend. Continue to freeze until firm, at least 8 hours or overnight. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

BLUEBERRY BANANA YOGURT POPCORN BARS RECIPE BY TASTY

Blueberry Banana Yogurt Popcorn Bars Recipe by Tasty image

A poppin' new twist on the classic crispy rice treat! When cooking the honey and brown sugar mixture, make sure you stir frequently to avoid burning, and feel free to get creative with your favorite mix-ins. These make for a perfect game-day snack with plenty of sweet and savory surprises.

Provided by Betsy Carter

Categories Snacks

Time 1h15m

Yield 12 bars

Number Of Ingredients 8

Ingredients

6 cups popcorn, crushed
3 cups old fashion oat
1 cup dried blueberry
2 cups banana chips, roughly chopped
¾ cup honey
1 cup brown sugar
¼ teaspoon kosher salt
1 cup yogurt chip, divided

Steps:

Line a 9x13-inch (22 x 33 cm) baking dish with parchment paper.
In a large bowl, mix together the popcorn, oats, blueberries, and banana chips.
In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2-3 minutes. Let the mixture to come to a low boil for 1-2 minutes, stirring constantly, then remove the pot from the heat.
Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
Once the mixture comes together and has cooled slightly, add ¾ cup of the yogurt chips, mixing well to incorporate. Some of the chips may melt, but that's okay!
Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
Top with the remaining ¼ cup (75 G) yogurt chips.
Set aside in a cool place for 1 hour to set, then cut into 12 bars.
Enjoy!

Nutrition Facts : Calories 650 calories, Carbohydrate 129 grams, Fat 9 grams, Fiber 13 grams, Protein 13 grams, Sugar 51 grams

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