Yogurt Cereal Bars Recipes

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BERRY YOGURT CRUNCH



Berry Yogurt Crunch image

Yogurt, fresh berries, and a surprise ingredient give this dish a somewhat cheesecake-like flavor but with a fraction of the fat and calories. Let the berry-yogurt mixture chill awhile so flavors mingle and mellow. Make a flavor change by substituting instant white chocolate pudding mix. I've served this for dessert, but it's good as a breakfast treat, too!

Provided by ChristineM

Categories     Desserts     Specialty Dessert Recipes

Time 2h15m

Yield 4

Number Of Ingredients 8

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
¾ 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
½ cup sweetened whipped cream for garnish

Steps:

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

Nutrition Facts : Calories 405.6 calories, Carbohydrate 58.7 g, Cholesterol 51.8 mg, Fat 14.7 g, Fiber 4.6 g, Protein 13.5 g, SaturatedFat 8.8 g, Sodium 708.8 mg, Sugar 29.7 g

YOGURT CEREAL BARS



Yogurt Cereal Bars image

I got this from wholesometoddlerfood.com and they got it from Stoneyfield Farms Yogurt. There is lots of room for variation in this recipe. Try adding nuts or flax seed meal or chaniging the type of cereal... I really enjoy making and eating these with my daughter!

Provided by Motivated Mama

Categories     Breakfast

Time 40m

Yield 8-10 Bars, 8-10 serving(s)

Number Of Ingredients 8

2 cups corn flakes (I use Cheerios)
3/4 cup flour
1/4 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup butter
1 cup yogurt, flavored
1 egg, slightly beaten
2 tablespoons flour

Steps:

  • Preheat oven to 350.
  • Combine cereal, 3/4 cup flour, sugar and cinnamon in a small bowl.
  • Cut in butter until coarse crumbs form.
  • Press 1/2 the mixture firmly into the bottom of a greased 8inch square pan.
  • Mix yogurt, egg and 2 tablespoons flour in another small bowl. Spread over cereal mixture in pan and then sprinkle the remaining cereal mixture on top.
  • Bake for 30 minutes or until golden brown; cut into bars when cooled.

Nutrition Facts : Calories 230.9, Fat 13.3, SaturatedFat 8.2, Cholesterol 60.9, Sodium 158.2, Carbohydrate 24.8, Fiber 0.6, Sugar 8.9, Protein 3.9

YOGURT CEREAL BARS



YOGURT CEREAL BARS image

Number Of Ingredients 8

2 cups corn flakes (I use Cheerios)
3/4 cup flour
1/4 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup butter
1 cup yogurt, flavored
1 eggs, slightly beaten
2 tablespoons flour

Steps:

  • 1. 1Preheat oven to 350. 2. 2Combine cereal, 3/4 cup flour, sugar and cinnamon in a small bowl. 3. 3Cut in butter until coarse crumbs form. 4. 4Press 1/2 the mixture firmly into the bottom of a greased 8inch square pan. 5. 5Mix yogurt, egg and 2 tablespoons flour in another small bowl. Spread over cereal mixture in pan and then sprinkle the remaining cereal mixture on top. 6. 6Bake for 30 minutes or until golden brown; cut into bars when cooled.

HOMEMADE CEREAL BARS



Homemade Cereal Bars image

I always think cereal bars were a hard thing to make! but my grandma showed me a easy way to make it! crunch yet tasty!

Provided by queenjane21

Time 15m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.
  • Remove from heat. Add cereal. Stir until well coated.
  • Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.
  • Cut into 2-inch squares. Can be stored in airtight container for 1 days or freezer for 3 weeks.

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