Friday, June 20, 2014
Key Lime Greek Yogurt Granola Bars
Remember the old commercial- E.F. Hutton ? It was in the 70's. One guys said " my broker is E. F. Hutton " and all the people around the conversation would stop and people would listen. That's what I do when Carol posts recipes.
Carol loves watching "The Chew". She emailed the recipe to me and like I always do, I save it to a "safe" spot.
Can I find the original recipe she sent? No, but I have two reviews of other yogurt bars she made. Here is recipe for the strawberry yogurt granola bars. Her photos are fantastic!
I wanted to make Key Lime. I saw Key Lime Greek Yogurt and I bought a few containers and all I needed was Key Lime extract.
That didn't work out. I searched and didn't find it but did buy a bottle of lime extract which worked.
I wanted added flavor and added the zest of one lime.
As many of you know, Gabe isn't big into sweets. Bread, now we are singing his song but anything sweet he will try one but won't go back. It's not because he doesn't like it, he just doesn't have a sweet tooth.
I liked the bars but they are no overly sweet. I brought two to a friend and she gobbled one down. When I cut Gabe one, I wondered, is he gonna like this?
He loved them! Finally found a dessert that he will eat!!!!!!!
You can make any flavor. Carol made Strawberry, Peach and Raspberry .
Angela made Blueberry. I also have caramel greek yogurt which I bet would be delicious.
1 1/2 c. oats, quick cooking or old fashioned (do not use steel cut oats)
1/4 c. honey
1/4 c. all-purpose flour
1/4 tsp. kosher salt
1/4 c. unsalted butter, melted
1/2 tsp. ground cinnamon
1/4 c. pecans ( I didn't use- added 1/4 cup more of the oats)
2 (8 oz. each) pkg. 1/3 less fat cream cheese, softened
1/4 c. honey
Pinch of kosher salt
2 large eggs
1 tsp. pure vanilla extract
1 tsp. Lime extract
zest of one lime
2 (5.3 oz. each) containers Key Lime Greek yogurt
2 drops Green food coloring (optional)
Preheat oven to 350 degrees.
Line an 8 x 8-inch square pan with parchment paper. I use a wet paper towel to moisten the bottom of the 8 X 8 pan. Cut the parchment paper and criss cross it over the 8 x 8 pan so the paper overlaps. Press the first sheet in and make sure there isn't any wrinkles. Do the same thing with the second sheet. Set the dish aside for later.
For the crust-
Place the oats, honey, flour, salt, butter, cinnamon and pecans ( if you use pecans) in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is smooth and everything is moistened. Press the mixture into the prepared pan. Bake at 350 degrees for 8-10 minutes or until the crust is slightly light golden brown. It should feel a little firm in the center.
Remove the pan from the oven and allow the crust to cool.
For the filling-
In a large mixing bowl, beat the cream cheese, honey and salt until smooth. Beat in the eggs, one at a time, mixing well after each addition, scraping the sides of the bowl often. Beat in the vanilla and the lime extract. Add the yogurt and beat until mixture is smooth and creamy. Sprinkled the zest into the ingredients and made sure was completely blended. If you want to add the food coloring add it now and make sure it's mixed in well.
Spread the yogurt mixture over the crust.
Put the pan in the oven and bake at 350 degrees for 35-40 minutes or until the filling feels set when lightly pressed in the center.
Remove from the oven and allow the bars to cool completely in the pan. Cover and refrigerate the bars for at least 4 hours or overnight.
Use the parchment paper to lift the bars from the pan.( easy since you criss crossed the paper to get them out)
Peel the paper away from the sides of the bars and cut into squares.
Refrigerate any leftovers.
Makes 12-16 squares
Posted by Linda at Friday, June 20, 2014