Crunchy Chocolate Fieldberry Yogurt Cup Recipes

Steps:

• Drain the liquid from the fruit bowls and divide the fruit among 3 wide-mouth mason jars. Rinse out the fruit bowl cups and dry them thoroughly.
• Divide the yogurt among the mason jars, layering it on top of the fruit.
• Fill each fruit bowl cup with 3 tablespoons of toppings. Place the flat part of one of the mason jar lids over one of the cups, invert and place it on top of one of the jars. Screw the ring on. Repeat with the remaining cups, lids, jars and rings. Store in the refrigerator for up to 5 days.

Steps:

• Combine first 5 ingredients in bowl.
• Spoon into glasses, and sprinkle with apricots, pecans, and raisins.

Steps:

• Melt butter and golden syrup and choc in the microwave and stir then gently mix in cornflakes, coconut and almonds.
• Press into slice tray and refrigerate until set and cut. Important the mix shouldn't be too dry, but still a bit wet. Otherwise will crumble when cut. Can add more chocolate to get consistency right if necessary or slowly slowly add the cornflakes aiming for amounts above.

Steps:

• Dissolve cocoa by whisking into water. Stir cocoa mixture into vanilla yogurt until well blended. Wash berries and dry well.
• Divide 1/3 of berries among four champagne or wine glasses, and then top with half of granola. Add half of chocolate yogurt, dividing among glasses.
• Repeat steps to make three more layers. Top with remaining 1/3 of berries. Decorate each cup with a mint leaf.
• VARIATION: Replace chocolate yogurt by a maple yogurt by adding 60 mL (1/4 cup) maple syrup to 375 mL (1 1/2 cups) plain yogurt. Number of servings of fruit and vegetables.

Steps:

• In a microwave-safe bowl, melt the chocolate chips, butterscotch chips and peanut butter chips over low heat; stir until smooth. Stir in cornflakes. Add the peanuts if desired. Let stand for 10-15 minutes or until slightly cooled. , Drop by teaspoonful into miniature foil cups placed on a 15x10x1-in. baking sheet. Refrigerate until set.

Steps:

• Place berries in 4 see-through bowls.
• Add yogurt and sprinkle with granola.
• Top with maple syrup.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.