Blueberry Cheesecake-Yogurt Bark SP1 Recipe
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
- Line a 9 X 5-in loaf 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 3 Tbsp crushed graham crackers. Using the back of a spoon, spread into an even layer; 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 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.
- Serving size: 2 triangles
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