- 2 cup(s) plain low fat Greek yogurt
- 2 Tbsp agave nectar
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- 2 cup(s) fresh blueberries
- 6 square(s) graham cracker(s), crushed (divided)
Line a 9 X 13-in pan with aluminum foil so foil hangs over edges of pan.
In a small bowl, combine yogurt, agave, lemon zest and juice; fold in blueberries and 6 Tbsp crushed graham crackers. Using the back of a spoon, spread into an even layer in prepared pan; sprinkle with remaining graham cracker crumbs.
Cover pan with foil; freeze for at least 1 hour.
When ready to serve, remove from freezer, uncover pan and lift bark from pan holding edges of foil. Cut into16 even pieces (if the bark is too hard to cut, let sit for a few minutes until it softens slightly). Keep bark stored in freezer in a sealed container until ready to serve.
Serving size: 1 piece