Yogurt and Raspberry Squares

Name: Yogurt and Raspberry Squares
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 8 serving(s)
Ingredients: 3/4 cup (180 ml) quick-cooking rolled oats; 1/4 cup (60 ml) oat bran; 1/4 cup (60 ml) unbleached all-purpose flour; 1/4 cup (60 ml) brown sugar; 1 pinch of salt; 1/4 cup (60 ml) unsalted butter, melted; 1 tablespoon (15 ml) gelatin; 1/4 cup (60 ml) water; 1 1/4 cups (310 ml) seedless raspberry purée (see note); 1/2 cup (125 ml) sugar; 1 1/2 cups (375 ml) plain yogurt; 2 teaspoons (10 ml) gelatin; 2 tablespoons (30 ml) water; 1 1/4 cups (310 ml) seedless raspberry purée (see note); 1/4 cup (60 ml) sugar

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Preparation 25 MIN

Cooking 18 MIN

Chilling 6 H
Servings 8

Ingredients
Preparation

Ingredients

Crust

3/4 cup (180 ml) quick-cooking rolled oats
1/4 cup (60 ml) oat bran
1/4 cup (60 ml) unbleached all-purpose flour
1/4 cup (60 ml) brown sugar
1 pinch of salt
1/4 cup (60 ml) unsalted butter, melted

Yogurt Topping

1 tablespoon (15 ml) gelatin
1/4 cup (60 ml) water
1 1/4 cups (310 ml) seedless raspberry purée (see note)
1/2 cup (125 ml) sugar
1 1/2 cups (375 ml) plain yogurt

Raspberry Jelly

2 teaspoons (10 ml) gelatin
2 tablespoons (30 ml) water
1 1/4 cups (310 ml) seedless raspberry purée (see note)
1/4 cup (60 ml) sugar

Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 20-cm (8-inch) square Pyrex dish with parchment paper, letting it hang over both sides. Butter the 2 other sides.

Crust

In a bowl, combine all the dry ingredients. Stir in the butter. Press onto the bottom of the pan. Bake for about 15 minutes. Let cool.

Yogurt Topping

In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
In a saucepan, heat 60 ml (¼ cup) of the raspberry purée with the sugar until melted. Add the gelatin and cook for about 1 minute while stirring. Stir in the remaining raspberry purée and yogurt with a whisk. Pour over crust and refrigerate for about 3 hours.

Raspberry Jelly

In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes.
In a saucepan, heat 60 ml (¼ cup) of the raspberry purée with the sugar until melted. Add the gelatin and cook for about 1 minute while stirring. Stir in the remaining raspberry purée with a whisk. Pour over the yogurt topping. Refrigerate for about 3 hours.
When ready to serve, cut into squares.

Note

For 750 ml (3 cups) of raspberry purée, simply measure 1.75 litres (7 cups) of frozen and thawed raspberries (about 900 g at purchase). Purée in a blender and strain.