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- ½ cup butter, softened
- ¼ cup firmly packed light brown sugar
- 1 cup all-purpose flour
- ½ cup chopped pecans
- ¼ cup quick-cooking oats
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 8-oz. package cream cheese,
at room temperature
- 1 cup Vanilla or Raspberry Mountain High Yoghurt
- 1 teaspoon vanilla extract
- Assorted fresh fruit slices or chunks
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In large mixing bowl, beat butter and sugar until fluffy. Add flour, pecans, oats, baking powder, and cinnamon. Mix well.
On lightly greased 12-inch pizza pan or baking sheet, press dough into a 12-inch circle, forming rim around edge. Bake at 375ºF for 10 to 12 minutes or until golden brown. Allow to cool completely.
In a small glass or ceramic bowl, beat cream cheese until fluffy; fold in yoghurt and vanilla. Spoon evenly over cooled crust. Arrange fruit on top. Cover and chill for 2 to 3 hours before serving. Refrigerate leftovers.
Makes 8 servings.
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| Calories - 410 |
| Total Fat - 28g |
| Cholesterol - 65mg |
| Potassium - 152mg |
| Sodium - 164mg |
| Total Carbohydrates - 34g |
| Protein - 7g |
| Fiber - 2g |
| Calcium - 8% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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