Blueberry cheesecake yoghurt bark
1 hr 15 min
99% fat-free, plain or natural yoghurt, unsweetened
1 cup(s), (240g)
1 cup(s), (160g) fresh or frozen variety
2 individual, (20g) crushed
- Line 23cm x 13cm loaf pan with foil so foil hangs over edges of pan.
- 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.
- 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.
TIP: Make up a batch to have at the ready for snacking at any time. Swap blueberries for raspberries.