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Blueberry Yogurt Lemon Bars
10 min prep time
45 min cook time
16servings
Recipe by
Katie Cavuto
Source
Whole Cooking and Nutrition
Photo by
Renee Comet
How to Make 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!
10 min prep time
45 min cook time
16servings
1 square
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Step-By-Step Instructions:
- Preheat the oven to 350°F.
- Line an 8-inch baking dish with parchment paper, then coat it with nonstick cooking spray.
- 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.
- 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.
- 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.
Nutrition facts
16 Servings
-
Serving Size
1 square
- Amount per serving Calories 90
-
Total Fat
4g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 15mg
- Sodium 105mg
-
Total Carbohydrate
10g
- Dietary Fiber 0g
- Total Sugars 6g
- Added Sugars 0g
- Protein 4g
- Potassium 75mg
- Phosphorous 55mg
Ingredients
Nonstick cooking spray
1
unsweetened graham cracker flour
1 1/2 cup
avocado oil
3 tbsp
lemon zest (freshly grated, divided)
2 tsp plus 1 tbsp
fine sea salt
1/4 tsp
whole egg
1
egg whites
3
nonfat vanilla Greek yogurt
2 cup
maple syrup
1 tsp
lemon juice (freshly squeezed)
1/4 cup
fresh blueberries
3/4 cup
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