Double Berry Brownie Yogurt Cup Recipes

DOUBLE BERRY BROWNIE YOGURT CUP

Steps:

• Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the brownies and 2 teaspoons of the diced strawberries.
• Top with remaining brownies and strawberries.

DOUBLE BERRY BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
• Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
• For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.

BROWNIE AND YOGURT CHOCOLATE TRIFLE

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, and spray with cooking spray.
• Make brownie batter as directed on box. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour.
• In medium bowl, mix yogurt and half of the whipped topping (about 2 1/2 cups); blend well. In another medium bowl, beat pudding mix and milk with whisk until thick and smooth. Stir in remaining half of the whipped topping.
• Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Spread half of the yogurt mixture over brownies in bowl. Coarsely crush 9 of the granola thins; set aside 1/3 cup. Sprinkle remaining granola crumbs over yogurt layer in bowl. Top with all of the pudding mixture. Place remaining brownie squares over pudding. Top with remaining yogurt mixture. Sprinkle remaining 1/3 cup granola crumbs over top. Garnish with 1 remaining granola thin.
• Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.