Frozen Greek Yogurt Raspberry Lemon Bars
These refreshing Frozen Greek Yogurt Raspberry Lemon Bars are the perfect balance of tangy lemon and sweet raspberries, creating a light and satisfying dessert. Ideal for warm days, they are simple to prepare and can be made ahead of time.
Equipment
- 1 8x8 inch baking pan
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 parchment paper (optional)
- 1 freezer
Ingredients
- 1 cup graham cracker crumbs About 100g
- ¼ cup granulated sugar 50g
- ½ cup unsalted butter, melted 115g
- 2 cups Greek yogurt (plain or vanilla) 480g
- ½ cup honey or maple syrup 120ml
- ½ cup fresh lemon juice 120ml
- 1 unit zest of 1 lemon
- 1 cup fresh raspberries 150g
Instructions
- Prepare the baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal later.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture into the bottom of the prepared baking pan to create a crust layer, ensuring it's packed firmly.
- In another bowl, whisk together Greek yogurt, honey (or maple syrup), lemon juice, and lemon zest until smooth and well combined.
- Gently fold the fresh raspberries into the yogurt mixture, being careful not to crush them too much.
- Pour the yogurt and raspberry mixture over the prepared crust in the baking pan, spreading it evenly with a spatula.
- Cover the pan with plastic wrap and place it in the freezer for at least 3 to 4 hours, or until fully set.
- Once set, remove the yogurt bars from the pan using the parchment paper overhang. Cut into 12 even squares or bars.
- Serve immediately or store in an airtight container in the freezer for later enjoyment.
Notes
For an added flavor twist, you can try mixing in some chopped mint leaves or using different berries.
Allow the bars to sit at room temperature for a few minutes before serving, as this will make them easier to cut and eat.
These bars can be stored in the freezer for up to a month.