1 Serving (1 Serving)Calories 200(Calories from Fat 60),Total Fat 7g(Saturated Fat 3 1/2g,Trans Fat 0g),Cholesterol 15mg;Sodium 170mg;Total Carbohydrate 31g(Dietary Fiber 1g,Sugars 5g),Protein 3g;Percent Daily Value*:Vitamin A 4 %;Vitamin C 4 %;Calcium 0 %;Iron 2 %;Exchanges:1 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
- 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
- 1/2 Cup cold butter
- 1/4 Cup sugar
- 5 Teaspoons cornstarch
- 1 container (5.3 oz) Yoplait Greek 100 blackberry pie yogurt
- 2 Cups fresh blackberries
Heat oven to 350°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
In large bowl, place cookie mix. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
In small bowl, stir together sugar and cornstarch. Gently stir in yogurt. Spoon yogurt mixture evenly over crust. Sprinkle blackberries evenly over yogurt. Top with reserved crumb mixture.
Bake 43 to 47 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until thoroughly chilled. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.