Blueberry Yogurt Lemon Bars

Blueberry Yogurt Lemon Bars
Source: Whole Cooking and Nutrition. Recipe Credit: . Photo Credit: Renee Comet.
Summary

Author Katie Cavuto: A crunchy, graham cracker crust is the perfect foundation for this creamy, citrus-scented bar. A cross between cheesecake and a lemon bar, this sweet treat is sure to evoke some childhood memories!

  • Prep time
    10 min
  • Cook time
    45 min
  • Servings
    16 Servings
  • Serving size
    1 square
Breakfast Desserts Snacks Vegetarian Comfort Food Kid Friendly
Nutrition Facts

Nutrition Facts

16 Servings

  • Serving Size
    1 square
  • Amount per serving Calories 90

  • Total Fat 4g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 105mg
  • Total Carbohydrate 10g
    • Dietary Fiber 0g
    • Total Sugars 6g
  • Protein 4g
  • Potassium 75mg
  • Phosphorus 55mg

Choices/Exchanges: 1/2 Carbohydrate, 1 Fat

Breakfast Desserts Snacks Vegetarian Comfort Food Kid Friendly
Ingredients

Ingredients

  • Nonstick cooking spray
    1
  • unsweetened graham cracker flour
    1 1/2 cup
  • avocado oil
    3 tbsp
  • lemon zest (freshly grated, divided)
    3
  • fine sea salt
    1/4 tsp
  • whole egg
    1
  • egg whites
    3
  • fat-free vanilla Greek yogurt (and no added maple syrup)
    2 cup
  • maple syrup
    1 tsp
  • lemon juice (freshly squeezed)
    1/4 cup
  • lemon zest (freshly grated)
    1 tbsp
  • fresh blueberries
    3/4 cup
Directions

Directions

  1. Preheat the oven to 350°F.

  2. Line an 8-inch baking dish with parchment paper, then coat it with nonstick cooking spray.

  3. To make the crust, add graham cracker flour, avocado oil, 2 teaspoons lemon zest, and salt to the bowl of a food processor; pulse to combine. Press mixture into the bottom of the prepared pan. Bake for 10–15 minutes, or until crust is golden brown. Then remove pan from the oven and set aside to cool.

  4. To make the filling, process the egg, egg whites, yogurt, maple syrup, lemon juice, and remaining 1 tablespoon lemon zest in a blender until smooth. Stir in the fresh blueberries. Pour the filling onto the prebaked crust.

  5. Transfer pan to the oven and bake for 25–30 minutes, or until the center is set. Remove pan from the oven and place on a wire rack to cool completely. Cut into 16 equal-sized squares and serve chilled or at room temperature.

Reviews
  • Recommended

    The filling is delicious and wonderfully tart and sweet, however, the crust was a little bitter and dry. I might try this one again, but use butter instead of the avocado oil.