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  • Blueberry Cheesecake-Yogurt Bark SP1

    1 vote
    Blueberry Cheesecake-Yogurt Bark SP1
    Prep: 10 min Servings: 8
    by Wendy Saxena-Smith
    139 recipes
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    Ingredients

    • 1cup(s)plain low fat Greek yogurt
    • 1Tbspagave nectar
    • 1⁄2tsplemon zest
    • 1⁄2tspfresh lemon juice
    • 1cup(s)fresh blueberries
    • 3square(s)graham cracker(s), crushed, divided

    Directions

    1. Line a 9 X 5-in loaf pan with aluminum foil so foil hangs over edges of pan.
    2. In a small bowl, combine yogurt, agave, lemon zest and juice; fold in blueberries and 3 Tbsp crushed graham crackers. Using the back of a spoon, spread into an even layer; sprinkle with remaining graham cracker crumbs.
    3. Cover pan with foil; freeze for at least 1 hour.
    4. When ready to serve, 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 a triangle (if the bark is too hard to cut, let sit for a few minutes until it softens slightly). Keep triangles stored in freezer in a sealed container until ready to serve.
    5. Serving size: 2 triangles

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