- 1 cup(s) plain low fat Greek yogurt, or plain non-fat Greek yogurt
- 1 Tbsp agave nectar
- 1/2 tsp lemon zest
- 1/2 tsp fresh lemon juice
- 1 cup(s) fresh blueberries
- 3 square(s) graham cracker(s), crushed, divided
Line 9 x 5-inch loaf pan with foil so foil hangs over edges of pan.
Combine yogurt, agave nectar, lemon zest, and lemon juice in small bowl; fold in blueberries and 3 tablespoons crushed graham crackers. Using back of spoon, spread evenly in prepared loaf pan; sprinkle with remaining graham cracker crumbs. Cover pan with foil; freeze 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 triangle (if bark is too hard to cut, let sit for a few minutes to soften slightly). Keep triangles stored in freezer in sealed container until ready to serve.
serving: 2 triangles