Blueberry cheesecake-yogurt bark
plain lowfat Greek yogurt
1 cup(s), or plain non-fat Greek yogurt
fresh lemon juice
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