Blueberry Yogurt Lemon Bars
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!
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- Prep time
- 10 min
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- Cook time
- 45 min
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- Servings
- 16 Servings
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- Serving size
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1 square
Ingredients
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Nonstick cooking spray
- 1
- 1
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unsweetened graham cracker flour
- 1 1/2 cup
- 1 1/2 cup
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avocado oil
- 3 tbsp
- 3 tbsp
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lemon zest (freshly grated, divided)
- 2 tsp plus 1 tbsp
- 2 tsp plus 1 tbsp
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fine sea salt
- 1/4 tsp
- 1/4 tsp
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whole egg
- 1
- 1
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egg whites
- 3
- 3
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nonfat vanilla Greek yogurt
- 2 cup
- 2 cup
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maple syrup
- 1 tsp
- 1 tsp
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lemon juice (freshly squeezed)
- 1/4 cup
- 1/4 cup
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fresh blueberries
- 3/4 cup
- 3/4 cup
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Directions
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Preheat the oven to 350°F.
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Line an 8-inch baking dish with parchment paper, then coat it with nonstick cooking spray.
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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.
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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.
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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
Write a Review-
Liked this! It wasn’t overly sweet, but it was dessert like enough to satisfy my sweet tooth, and filling.
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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.