Recipe by Ms*Bindy
A quick, healthy, easy snack or dessert. Either fresh or frozen blueberries will work in this recipe.
Top Review by Elmotoo
It didn't look like enough crumbs to coat the bottom of a 9x13, so I used an 8x8. I am very happy with the results. Very tasty. I used vanilla yogurt instead of plain & (yay for good timing!) fresh wild Maine blueberries. Best of luck in the contest! Reviewed for RSC#12.
- 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 See How It's Made
- Preheat oven to 350°F
- Crumble graham crackers and Rice Krispies in a food chopper or food processor and whisk around until you have fine crumbs.
- 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.
- 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.
- 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.
- Gently mix in the blueberries.
- Pour the top layer mixture in the pan over the bottom layer. Make sure the blueberries are spread out evenly.
- Bake for 50-60 minutes.
- 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.