Lemon-Maple Icebox Cake
- 2 1/4 cup nonfat plain Greek yogurt
- 1 tablespoon maple syrup
- 1/2 teaspoon lemon peel, plus more for garnish
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon no-calorie sweetener
- 6 full sheet low-fat whole-grain graham crackers,
- broken into halves
- 1. Line 8 1/2" by 4 1/2" loaf pan with plastic wrap, leaving overhang on two long sides.
- 2. In bowl, stir yogurt, syrup, lemon peel, vanilla, and sweetener to blend.
- 3. Line bottom of loaf pan with 3 graham cracker halves. Spread one-third of yogurt mixture over crackers. Repeat layering twice. Top with remaining 3 crackers.
- 4. Using plastic overhang, wrap cake. Refrigerate at least 2 hrs. or up to 4 hrs. Unwrap; using overhang, pull cake out of pan. With serrated knife, gently cut into 6 slices to serve. Garnish with lemon peel.
nonfat plain, maple syrup, lemon peel, vanilla, full sheet lowfat
Taken from www.epicurious.com/recipes/member/views/lemon-maple-icebox-cake-52704691 (may not work)