Berry Yogurt Crunch

a place of strawberries and blueberries

Serves: 8

Fruits and Vegetables: ½ cup per serving


2 cups blueberries, fresh

2 cups strawberries, fresh

1 cup graham crackers, crushed

4 cups vanilla yogurt, non-fat or low-fat


  1. Gently wash berries and pat dry. Remove leaves and slice strawberries. 
  2. Place graham crackers in a sealed plastic bag or on plastic wrap and crush using the palm of your hand or the back of a spoon.
  3. Divide the fruit evenly into eight bowls or cups.
  4. Spoon ½ cup yogurt on top of fruit and sprinkle with crushed graham crackers.


  • Try other flavors of yogurt.
  • Use a variety of seasonal fruits.
  • This recipe can be made with frozen fruit. Put frozen fruit in a covered container to thaw overnight in the refrigerator.

Nutrition Facts

Serving size (with low-fat yogurt): 1 cup; Calories: 180; Carbohydrates: 33; Fiber: 2 g; Fat: 3 g; Saturated fat: 1 g; Sodium: 130 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see