- 2 cup(s) fat-free plain Greek yogurt
- 2 Tbsp agave nectar
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- 2 cup(s) fresh raspberries, small size
- 8 item(s) chocolate wafer(s), crushed, divided
- 1 1/2 Tbsp sliced almonds, toasted
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 raspberries and 5 Tbsp crushed cookies. Using the back of a spoon, spread into an even layer in prepared pan; sprinkle with remaining cookies. 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 into 16 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