Recipe of the Issue: Raspberry Yogurt Bars


Photo by Ava Paolucci

Ava Paolucci, Features Editor, Junior

  1. 1 cup all-purpose flour
  2. 1 cup rolled oats
  3. ⅔ cup light brown sugar
  4. ½ tsp baking powder
  5. ¼ tsp salt
  6. ½ cup unsalted butter
  7. Zest of a lemon
  8. 1 cup plain Greek yogurt
  9. 1 tsp vanilla extract
  10. 2 tbsp sugar
  11. 2 tbsp cornstarch
  12. 10 oz fresh raspberries

-Add light brown sugar and lemon zest to a bowl, mix together with a spatula until combined.  

-Add the flour, rolled oats, baking powder, and salt, mix together again.

-Add in the butter and vanilla extract, stir until the mixture becomes combined and crumbly.  

-Line an 8 inch, square pan with parchment paper.

-Press the crumb mixture into the bottom of the 8 inch pan, saving about 1 cup off to the side.   

-In a new bowl combine the greek yogurt, cornstarch, and sugar.

-Spread the yogurt mixture on top of the crumb mixture in the 8 inch pan.

-Add the raspberries on top of the yogurt mixture.

-The remaining cup of the crumb mixture should be sprinkled on top of the raspberry layer.

-Bake in the oven at 350 degrees for 40-45 minutes.

-Let cool and place in the fridge for 2 hours before serving.