Best 10 Yogurt Berry Fluff Recipes

BERRY YOGURT CRUNCH

Steps:

• Combine the yogurt and pudding mix in a large bowl; beat with an electric mixer until well blended, 1 to 2 minutes. Stir in 2 cups of the mixed berries and the cereal until blended. Pour the yogurt and berry mixture into a 9 inch pie plate. Cover with plastic wrap, and refrigerate 2 hours.
• Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork. Stir in the sugar and lemon juice. Set mixture aside at room temperature.
• Spoon chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries, and whipped cream, if desired.

YOGURT BERRY FLUFF

Steps:

• Stir boiling water into gelatin until completely dissolved.
• Mix cold water and ice to make 1 cup.
• Add to gelatin and stir until slightly thickened.
• Remove any remaining ice, and stir in yogurt and vanilla.
• Pour into individual dessert dish and refrigerate 1- 1 1/2 hours.
• Before serving, decorate with whipped topping and fruit.

5 MINUTE MIXED BERRY PARFAIT YOGURT SALAD RECIPE

Steps:

• In a large mixing bowl, add the yogurt and the dry powdered pudding and mix well until the little "lumps" are practically gone.
• Mix in thawed Cool Whip.
• Gently fold in the fruit and gently mix until all combined.
• Refrigerate until ready to serve.

YOGURT BERRY PARFAITS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In a small saucepan, mix butter, honey and cinnamon. Cook over medium heat until blended, 3-4 minutes. Remove from heat; stir in vanilla. Pour over oat mixture; stir to coat., Spread evenly into a greased 15x10x1-in. baking pan. Bake until crisp and dark golden brown, 35-40 minutes, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruit., In a small bowl, combine berries. Layer 1/4 cup of the berries, yogurt and granola into 8 parfait glasses. Repeat layers. Top with remaining berries.

FROZEN BERRY FLUFF

Steps:

• In a bowl, combine pie filling, milk and pineapple if desired. Fold in whipped topping. Spread into an ungreased 13-in. x 9-in. pan. Cover and freeze for 8 hours or overnight. , Remove from the freezer 10-15 minutes before serving. Cut into squares. Garnish each with berries and mint if desired.

RASPBERRY FLUFF

Steps:

• In a large bowl mix 1 cup boiling water with raspberry jello. Mix until jello is completely dissolved.
• Add yogurt and mix well.
• Add cool whip and mix well.
• Pour or spoon into dessert cups.
• Chill until set.

5 MINUTE FLUFFY YOGURT FRUIT SALAD

Steps:

• Place Cool Whip and yogurt into a bowl. Mix well.
• Add marshmallows and fruit.
• Chill and serve.

CREAMY YOGURT FLUFF

Steps:

• Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Add yogurt and vanilla; stir with wire whisk until well blended. Pour evenly into 5 individual dessert dishes.
• Refrigerate 30 minutes or until firm.

FROZEN YOGURT-BERRY DESSERT

Steps:

• Heat oven to 350ºF.
• Combine first 5 ingredients; spread onto rimmed baking sheet. Bake 20 min. or until crisp. Cool completely.
• Mix cream cheese and granulated sugar in medium bowl until blended; stir in yogurt.
• Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Crumble oat mixture. Reserve 1/2 cup; sprinkle remaining onto bottom of prepared pan. Top with cream cheese mixture. Freeze 1 hour. Cover with COOL WHIP.
• Freeze 3 hours or until firm. Use parchment handles to remove dessert from pan. Top with berries and reserved oat mixture.

PUMPKIN YOGURT FLUFF

Steps:

• Stir together pumpkin puree, yogurt, pudding mix, and pumpkin pie spice in a bowl until mixture starts to thicken. Gently fold in whipped topping.
• Cover and refrigerate until ready to serve.