Lemon-Maple Icebox Cake

• 2 1/4 c. nonfat plain Greek yogurt
• 1 tbsp. maple syrup
• 1/2 tsp. grated lemon peel
• 1/2 tsp. vanilla extract
• .13 tsp. no-calorie sweetener
• 6 full sheets of low-fat, whole-grain graham crackers

1. Line a 8 1/2- by 4 1/2-inch loaf pan with plastic wrap, leaving overhang on the two long sides.
2. In a bowl, stir together the yogurt, syrup, lemon peel, vanilla, and sweetener.
3. Line the bottom of the loaf pan with 3 graham cracker halves.
4. Spread one-third of the yogurt mixture over the crackers.
5. Repeat, layering twice.
6. Top with the remaining 3 graham cracker halves.
7. Using the plastic overhang, wrap the cake and refrigerate at least 2 hours, or up to 4 hours.
8. Unwrap the cake and, using the overhanging plastic, pull the cake out of pan.
9. With a serrated knife, gently cut the cake into 6 slices.
10. Garnish with lemon peel and serve.

nonfat plain, maple syrup, vanilla extract, full sheets

Taken from www.delish.com/recipefinder/lemon-maple-icebox-cake-recipe-ghk0214 (may not work)