Gluten-Free Raspberry Yogurt Bars

Prep Time 15

Cook Time 40

Total Time 55

Servings 9 bars

Calories 250

Delight in these easy-to-make gluten-free raspberry yogurt bars, combining a crumbly oat crust with a tangy yogurt topping and fresh raspberries.

120 g gluten-free flour blend
100 g oats
130 g sugar
0.5 tsp baking powder
120 g butter (unsalted)
1 tsp pure vanilla extract
zest from one lemon lemon zest
430 g lactose-free Greek Yogurt or normal thick yogurt
3 Tbsp sugar
2 Tbsp cornstarch
300 g raspberries (fresh or frozen) (Thaw frozen raspberries and squeeze out liquid if used)

Preheat oven to 350F (180C). Line an 8x8 inch pan with parchment paper.
Mix flour, oats, sugar, baking powder, and lemon zest. Add butter and vanilla, then combine into crumbly mixture. Set aside 1 cup of crumble.
Press remaining crumb into the pan. Mix yogurt with sugar and cornstarch, then spread over crust.
Distribute raspberries over the yogurt layer. Sprinkle reserved crumble on top.
Bake for 40-45 minutes until lightly browned. Cool, then refrigerate for 2 hours before serving.

Use fresh or thawed frozen raspberries for best results.

Calories: 250kcal

Cost: $12

Course: Dessert

Cuisine: American

Keyword: raspberries