Get all the same lemon-blueberry cheesecake flavors in this simple frozen yogurt bark.
Prep Time15MINUTES MINS
Cook Time0MINUTES MINS
Freezer Time1HOUR HR
Total Time1HOUR HR 15MINUTES MINS
Ingredients
- ▢1 cup plain non-fat Greek yogurt
- ▢1 tablespoon agave nectar
- ▢½ teaspoon lemon zest
- ▢½ teaspoon fresh squeezed lemon juice
- ▢1 cup fresh blueberries
- ▢3 squares Graham crackers, crushed into crumbs, divided (gluten-free if desired)
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Instructions
- Using aluminum foil, line 9×5-inch loaf pan (affiliate link) so that foil hangs over sides of pan.
- In a small mixing bowl, stir together the yogurt, agave nectar, lemon zest and lemon juice.
- Gently fold in the blueberries and 3 tablespoons crushed graham cracker crumbs just until combined.
- Spread mixture evenly into prepared loaf pan (affiliate link). Sprinkle remaining graham cracker crumbs over the top.
- Cover loaf pan (affiliate link) with aluminum foil and freeze until solid, at least 1 hour.
- Once bark is frozen, remove pan from freezer and lift bark from pan using overhanging foil as handles.
- Set frozen bark on cutting board (affiliate link) and slice into 8 squares. Slice each square diagonally creating 2 triangles. (Let bark sit out at room temperature to soften if it’s too difficult to cut. You can also run the knife under hot water before cutting.)
- Store triangles in an airtight container in the freezer until ready to serve. Let triangles sit on counter at room temperature to soften slightly before serving if too frozen.
