Yogurt and Berry Squares

Name: Yogurt and Berry Squares
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 1 cup (250 ml) rolled oats; 1 cup (250 ml) graham cracker crumbs; 3 tablespoons (45 ml) unsalted butter, melted; 1/4 cup (60 ml) honey; 2 packages gelatin; 1 cup (250 ml) cold water; 4 cups (1 litre) berry purée (see note); 1/2 cup (125 ml) sugar; 2 cups (500 ml) plain yogurt 2% m.f.

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Preparation 25 MIN

Cooking 10 MIN

Waiting 3 H
Servings 10

Ingredients
Preparation

Ingredients

Crust

1 cup (250 ml) rolled oats
1 cup (250 ml) graham cracker crumbs
3 tablespoons (45 ml) unsalted butter, melted
1/4 cup (60 ml) honey

Filling

2 packages gelatin
1 cup (250 ml) cold water
4 cups (1 litre) berry purée (see note)
1/2 cup (125 ml) sugar
2 cups (500 ml) plain yogurt 2% m.f.

Preparation

Crust

Preheat the oven to 180 °C (350 °F). In a bowl, blend all the ingredients.
Spread in the bottom of a 30 x 20-cm (12 x 8-inch) Pyrex pan. Bake in the middle of the oven for 10 minutes. Let cool.

Filling

In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Dissolve in the microwave oven for a few seconds.
Keep 500 ml (2 cups) of the purée in the refrigerator to serve as the sauce. Heat the remaining fruit purée with the sugar in the microwave oven, add the gelatin and whisk to blend. Cool slightly and add the yogurt. Blend well.
Pour over the crust and refrigerate for 3 hours.
To serve, cut into squares and garnish with the fruit sauce.

Note

To prepare the fruit puree, use berries (strawberries, raspberries, blueberries, etc..) Or a mixture of fresh or frozen fruit that you puree in the food processor.