Blueberry cheesecake yoghurt bark
1
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
Ingredients
99% fat-free, plain or natural yoghurt, unsweetened
1 cup(s), (240g)
Sweetener, xylitol
1 tbs
Lemon zest
½ tsp
Lemon juice
½ tsp
Fresh blueberries
1 cup(s), (160g) fresh or frozen variety
Wheatmeal biscuit
2 individual, (20g) crushed
Instructions
1
Line 23cm x 13cm loaf pan with foil so foil hangs over edges of pan.
2
Combine yoghurt, xylitol, lemon zest and lemon juice in small bowl. Fold in blueberries and half the biscuit crumbs. Using back of spoon, spread evenly in prepared pan. Sprinkle with remaining biscuit crumbs. Cover pan with foil. Freeze for at least 1 hour.
3
Remove from freezer, uncover pan, and lift bark from pan holding edges of foil. Cut into 8 even squares and then slice each square into triangles (if bark is too hard to cut, let sit for a few minutes to soften slightly). Keep triangles stored in freezer in a sealed container until ready to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.