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Layered Strawberry Crunch By Joanne Collins This was made by me in the eighties when Yokit was around then in New Zealand.As an alternative,you can use strawberry yoghurt if you can't get any Yokit.I don't think it would be around now in the supermarkets. Layered Strawberry Crunch 1/2 a cup of wholegrain crunch 1 pottle of strawberry Yokit (or strawberry yoghurt) Milk 1 pottle of strawberries Whipped cream Wholegrain Crunch: 2 tablespoons butter 2 tablespoons brown sugar 2 tablespoons white sugar 2 tablespoons water 11/2 - 2 cups wholegrain oats First make the wholegrain crunch.You will only use part of this for the rest of the recipe, but you can put the rest away in an airtight jar.Bring the butter,sugars,and water to boil in a large frying pan.Add the wholegrain oats and stir until they have been coated with the syrup. Either cook them over low heat for about 10 minutes stirring often,until they are golden brown. Or spread them in a roasting pan and bake them at 150c for 30 minutes, stirring several times during the last ten minutes. When coated and cooked,spread out on an oven slide or tray to cool. Now you can make the rest of the pudding! Shake up the strawberry Yokit according to the directions on the carton. (Use strawberry yoghurt if you don't have any.) Slice the strawberries.Sprinkle with a teaspoon of sugar. Put layers of crunch,then Yokit (or yoghurt) then strawberries in individual dishes. For special occasions,top with or squirt with whipped cream and a strawberry.

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http://bestjoanne.info/2009/blogs-and-sites-ive-seen/blogs-that-have-contributed-an-article/believable-dialog-secrets/

Contributed by jc1971 on June 10, 2009, at 8:47 PM UTC.

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