by Melinda D. Maryniuk, MEd, RD, CDE


Serves: 12  Calories: 180  Carbs: 16 grams (11 grams fat, 5 grams protein)

Crust
5 whole graham crackers (10 squares)
2 Tbsp butter, melted

Filling
8 oz package reduced fat cream cheese, softened
¾ cup plain Greek yogurt (I used 0% fat)
1/3 cup granulated sugar (or sugar substitute)
2 Tbsp fresh lemon juice
Zest of one lemon
1 tsp vanilla extract
2 Tbsp flour
2 egg whites
1 ¼ cup fresh blueberries

Instructions:
Preheat oven to 350°F. Line a 8×8 inch baking dish with aluminum foil, leaving some foil to hang over the edges and set aside.

Crust:
Place the crackers in a food processor and blend until you have fine crumbs. Add in the melted butter and pulse until well combined. Spread the cracker mixture into the prepared baking pan and press down with the back of a spoon. Bake for 8 minutes. Remove from oven and set aside to cool.

Filling:
Beat the cream cheese and yogurt until smooth. Add sugar and mix until well combined. Add lemon zest, lemon juice, vanilla, flour and beat again. Add the egg whites one at a time, mixing until fully combined. Gently fold in the blueberries into the cheese mixture and pour into the crust. Bake at 350°F for 25 minutes. Remove from oven and allow to cool for 30 minutes at room temperature. Using the aluminum foil extensions, lift carefully from the baking dish and place in the refrigerator for at least 3 hours or overnight. Cut into squares.

*Nutrition information has been calculated for dividing it into 9 squares – but you can make them smaller if you like.


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