Lemon-Maple Icebox Cake

Easy, quick and low-calorie weeknight dessert.   At 115 calories a slice and with all the nutritious value of Greek yogurt, enjoy guilt-free.

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LEMON-MAPLE ICEBOX CAKE adapted from Good Housekeeping Magazine

2 1/4 c nonfat plain Greek yogurt

1 T maple syrup

1/2 t lemon zest, more for garnish

1/2 t vanilla extract

1/8 t no-calorie sweetener

6 sheets of low fat Graham crackers

1-  Line a loaf pan with plastic wrap leaving an overhang on the 2 long sides

2-  Combine yogurt, maple syrup, lemon zest, vanilla and sweetener to blend.

3-  Place 3 cracker halves in the bottom of the pan.  Spread 1/3 of the mixture over the  crackers.  Repeat twice.

4-  Using the plastic overhangs, wrap the cake.  Refrigerate at least 2 hrs.  Using the plastic, lift the cake out of the pan.  Cut 6 slices and top with more lemon zest.  Serve with raspberries.  I found this had to be eaten right away as it got soggy if it sat too long.  It was tangy and delicious.

image image image image imageEnjoy!

 

4 thoughts on “Lemon-Maple Icebox Cake

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