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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A quick, healthy, easy snack or dessert. Either fresh or frozen blueberries will work in this recipe. Ingredients:
2 whole graham crackers (31 grams) |
1/2 cup rice krispies |
1/2 cup whole wheat flour |
1/2 cup all-purpose flour |
1 teaspoon baking powder |
1/2 cup butter, melted |
1 egg |
1 cup plain yogurt |
2 eggs |
1/3 cup splenda granular |
2 tablespoons lemon juice |
1 teaspoon vanilla |
2 cups blueberries |
Directions:
1. Preheat oven to 350°F
2. Crumble graham crackers and Rice Krispies in a food chopper or food processor and whisk around until you have fine crumbs.
3. Mix the graham mix and the remaining bottom layer ingredients together to form soft dough. I do this with a wooden spoon or bare hands. There is no need to get out a mixer for this.
4. Firmly press the dough into a 9X13 pan. Completely cover the bottom of the pan in an even layer. Do not use a larger pan. You can use a smaller baking pan for a thicker bar.
5. Mix all the top layer ingredients together, except the blueberries, mixing well. A wire whisk works well. Again, don't bother to get a mixer out.
6. Gently mix in the blueberries.
7. Pour the top layer mixture in the pan over the bottom layer. Make sure the blueberries are spread out evenly.
8. Bake for 50-60 minutes.
9. Chill completely before cutting and serving. Although it is difficult to wait so long, chilling overnight will give the custard plenty of time to set.
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