Recipe
Dessert
Bursting Blueberry Yogurt Bars
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Kellogg's corn flakes | ||
| ¾ c. Hy-Vee flour | ||
| ¼ c. packed Hy-Vee brown sugar | ||
| ½ tsp. Hy-Vee ground cinnamon | ||
| ½ c. Hy-Vee butter | ||
| ¼ c. Hy-Vee dried blueberries, divided | ||
| 1 (6 oz) container Hy-Vee fat-free blueberry yogurt | ||
| 1 Hy-Vee large egg | ||
| 2 tbsp. Hy-Vee pancake mix |
Directions
- Preheat oven to 350 degrees.
- Mix together corn flakes, flour, brown sugar and cinnamon. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Press 1/2 of the mixture into the bottom of a greased 8-by-8-inch baking pan and sprinkle with 1/2 of the blueberries.
- Stir together yogurt, egg, and pancake mix. Spread gently over corn flake mixture in pan.
- Add remaining blueberries to remaining corn flake mixture and sprinkle over yogurt.
- Bake uncovered for 30 to 35 minutes. Cool for 10 minutes.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 25mg
- Sodium: 160mg
- Total Carbohydrates: 26g
- Protein: 2g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 4%