Photo of Blueberry cheesecake-yogurt bark by WW

Blueberry cheesecake-yogurt bark

1
1
1
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
15 min
Cook
0 min
Serves
8
Difficulty
Easy
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.

Ingredients

plain lowfat Greek yogurt

1 cup(s), or plain non-fat Greek yogurt

agave nectar

1 Tbsp

lemon zest

½ tsp

fresh lemon juice

½ tsp

fresh blueberries

1 cup(s)

graham cracker(s)

3 square(s), crushed, divided

Instructions

  1. Line a 9- x 5-inch loaf pan with aluminum foil so foil hangs over edges of pan.
  2. Combine yogurt, agave nectar, lemon zest, and lemon juice in a small bowl; fold in blueberries and 3 Tbsp crushed graham crackers. Using the back of a spoon, spread mixture evenly in prepared pan; sprinkle with remaining graham cracker crumbs. Cover pan with foil; freeze 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 2 triangles (if bark is too hard to cut, let it sit for a few minutes to soften slightly). Keep triangles stored in freezer in a sealed container until ready to serve.
  4. Serving size: 2 triangles

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