Blueberry Cheesecake-Yogurt Bark
1 hr 15 min
All the flavors of cheesecake come together in this inventive and delicious chilled treat. Make and freeze a batch, and then cut it up and store the bark in a zippered bag in your freezer to enjoy when you crave a refreshing and sweet snack. Take this beyond the traditional cheesecake profile by swapping the graham cracker crumbs for reduced-fat vanilla wafer, chocolate wafer, or gingersnap crumbs if it suits your plan. Make this with whatever type of berries you have on hand or like the most.
Plain lowfat Greek yogurt
1 cup(s), or plain non-fat Greek yogurt
Fresh lemon juice
3 square(s), crushed, divided
- Line 9-by-5-inch loaf pan with foil, leaving ends hanging over sides of pan.
- In small bowl, combine yogurt, agave, and lemon zest and juice. Fold in blueberries and 3 tbsp crushed graham crackers. Using back of spoon, spread mixture evenly in prepared pan. Sprinkle with remaining crushed crackers. Cover pan with foil and freeze for at least 1 hour.
- Uncover pan and lift bark from pan using foil overhang. Cut into 8 squares, then slice each square into 2 triangles. (If bark is too hard to cut, let it sit for a few minutes to soften slightly.) Store bark in sealed container in freezer until ready to serve. Bark will stay fresh in freezer for at least 1 month.
- Serving size: 2 triangles