Strawberries and Yogurt Bars
A buttery oat crust is topped with creamy yogurt and strawberries in this slightly sweet breakfast treat that doubles as a snack. The yogurt filling bakes into an almost cheesecake-like texture and taste. I adapted this recipe from one in The Dairy Good Cookbook that I received at a nutrition conference several years ago. Their recipe combined blueberries with the yogurt but I had some beautiful, fresh strawberries to use. I decreased the sugar slightly and added some vanilla and almond flavoring to plain Greek yogurt. These bars keep well in the refrigerator to pull out for breakfast, afternoon snack or even dessert!
Strawberries and Yogurt Bars
Filling
1 egg
2 Tbsp cornstarch
3 cups Greek yogurt (nonfat or lowfat)
1/3 cup sugar
1 tsp vanilla
½ tsp almond flavoring
2 cups chopped strawberries
1 Tbsp flour
Crust
1 cup all-purpose flour
1 cup old fashioned, regular oats
½ cup light brown sugar, loosely packed
¼ tsp baking soda
½ cup (1 stick) butter
Preheat oven to 350 degrees Fahrenheit. Combine the crust ingredients in a mixing bowl. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9 x 9 inch pan.
For the filling, whisk the egg and cornstarch together in a large mixing bowl. Add the yogurt, sugar, vanilla and almond flavoring; stir until blended. Toss the strawberries with 1 Tbsp flour and fold into the yogurt mixture. Pour the filling over the oat crust.
Bake for 1 hour or until toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes. Chill in the refrigerator for at least 2 hours before serving. Store covered in the refrigerator.
Makes 12 bars.
