15 Reviews of Yogurt Fruit Bars

From: * Pamela *

On Sep 5, 2005

I made these to freeze and pack in the kids lunches and they are so good. I used a tropical dried fruit mix with pineapple, mango and papaya for the fruit and banana yogurt instead of plain. I was also out of apple juice and used tangerine instead. it was easy to sub in the ingredients I had on hand for a yummy treat. Thanks for posting, I have added this to my OAMC collection.

From: Bella Donna

On Aug 15, 2005

I made these today! I substituted applesauce for the oil and egg whites for the whole egg. It's a little dry this way, but my sister and I love them! I'm hoping my kids will eat them up too! But this is a "keeper" recipe! Thanks!

From: hels

On Oct 13, 2005

As we don't have juice concentrate in the UK, I subbed half apple juice and half honey. They remind me a lot of bread pudding - which is no bad thing! With 3 8.15am lectures this semester, breakfast doesn't necessarily happen but I'd prefer to have a homemade bar like this than buy two of the "breakfast" bars at the corner shop. I suspect that making 6 from the mixture will make a better breakfast though.

From: JoyceJoann

On Jan 28, 2008

Made these for my new sugar free diet. I followed directions exactly, and used dried apple and cranberry pieces. I didn't have it in the oven long -less than 30 min and they were already way too browned. They were overdone and dry, with a bland flouriness to them. I may try this again, with less cooking time, maybe more applesauce and some oatmeal, and some protein powder. We did eat them for breakfasts, but were not crazy about them.

From: JeanneneBragg

On Feb 12, 2006

I made these tonight with good results. I only baked them for 30 min. as they were quite brown at that point. My husband thinks they are good. I also omitted the nuts (my daughter can't have them) and used dried blueberries and raisins. The real test will be to see if my daugther eats them for breakfast.

From: Anne La Quebecoise

On Nov 9, 2005

I am sorry to say that these haven't worked very well for me. I followed the recipe exactly except that I used two egg whites instead of one egg, which had already been tried by another reviewer. They turned out quite bland and it seems (and tastes) like there's too much rising agents in the batter (and I am quite sure I have used the right amounts). 1 ts of baking soda seems a lot for only 1 1/2 c. flour, escecially if you also put in 1/2 ts of baking powder. And my bars were cooked after only 25 minutes, not the 45-50 indicated, but on top of the ingredient lists, it's written it takes 30 minutes counting 5 minutes prep, so is 45-50 minutes a typo? I am unfortunately not sure we 'll eat the whole batch

From: SadieBeth

On Mar 9, 2006

These were pretty good. I think the amount of leavening tasted alright, but I had very sour yogurt. I used a cup of dried apples and 2/3 cup dried apricots. I recommend the apricots. It kind of stuck to the pan and was very coarsely grained, but as a breakfast food it was good!

From: WI Cheesehead

On Oct 28, 2006

I used dried cranberries and cherries. I also used white grape juice instead of apple juice concentrate. I used a little more than 1/4 cup. I also added some vanilla extract. I spread it into a 7x11-inch dish and baked it for 45 minutes and it came out perfect. The title is a bit deceptive, as you're expecting the "fruit & yogurt" bars like you get in the grocery store but it's like a cross between cake and a cookie bar (more solid than cake, but not as solid as bars) but healthier. I thought after trying it that it needed more flavor, but it seemed the next day it had more flavor?

From: brokedownrage

On Dec 27, 2007

This is a great starter recipe or "idea recipe" as I call it. There are a lot of ways to change it and make it your own. I found it got a little too fluffy so next time I will half the soda and powder. This had a great taste and I can't wait to try different combinations of fruits! I'm already thinking of playing with the flour too maybe making it half oat flour - yum! I kept half fresh and froze half, I can see myself making several batches at a time to freeze!

From: free-free

On Apr 29, 2007

This recipe makes a batch of fabulous little snack cakes, perfect for a breakfast or tea-time treat. I followed all the dry ingredient suggestions - using apricots and currents as my dried fruit mix because that's what I happened to have on hand. For me the nuts are a must, but the cake could certainly work just fine without them. I do not keep juice concentrate in the house as a norm, so I decided to juice an orange and add a bit of honey to thicken and sweeten it before adding it to the yogurt. I added 1 Tbsp of olive oil...it seemed sufficient to me. Because my oven heats unreliably I always begin to check any quick bread type of baking item at about 25 minutes and my cake needed only 35 minutes total (using basic toothpick method). The end result was moist, light and nicely golden colored. I enjoyed the blend of the yogurt, OJ and apricot flavors with "MommyMakes" suggested spices. This is a definite keeper recipe!! I look forward to making it again - planing ahead of time to mix different flavors of fruit, yogurt and juices together with the same recipe guidelines. It is a quick, easy and delightful treat with a no-guilt aftertaste!! THANKS.