Berry Yogurt Crunch

Berry Yogurt Crunch



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

3/4 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

1/2 cup sweetened whipped cream for garnish (optional)

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.



Dorie
 

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