BUTTER CRUNCH:

1/2 c. butter
1/4 c. packed brown sugar
1 c. flour
1/2 c. chopped pecans, chopped
Walnuts or flaked coconut

Heat oven to 400 degrees. Mix all ingredients with hands. Spread in ungreased 9x13x2 inch baking pan. Bake 15 minutes. Stir. Cool; cover and store in refrigerator. Yields: 2 1/2 cups.

For each serving, alternate layers of 1 tablespoon butter crunch, 2 tablespoons fruit-flavored yogurt and 2 tablespoons fresh berries. Repeat. Top with 1 tablespoon butter crunch. Garnish with berries.

SUGGESTED COMBINATIONS: Lemon-flavored yogurt and blueberries, strawberry-flavored yogurt and strawberry halves, raspberry-flavored yogurt and raspberries. The lemon-flavored yogurt and blueberries is my favorite!