Blueberry Cheesecake-Yogurt Bark
- Total Time
All the flavors of cheesecake come together in this delicious and simple chilled treat.
plain lowfat Greek yogurt1 cup(s), or plain non-fat Greek yogurt
agave nectar1 Tbsp
lemon zest½ tsp
fresh lemon juice½ tsp
fresh blueberries1 cup(s)
graham cracker(s)3 square(s), crushed, divided
- Line a 9- x 5-inch loaf pan with aluminum foil so foil hangs over edges of pan.
- 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.
- 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.
- Serving size: 2 triangles