All the flavors of cheesecake come together in this inventive and delicious chilled treat. Make and freeze a batch, and then cut it up and store the bark in a zippered bag in your freezer to enjoy when you crave a refreshing and sweet snack. Take this beyond the traditional cheesecake profile by swapping the graham cracker crumbs for reduced-fat vanilla wafer, chocolate wafer, or gingersnap crumbs if it suits your plan. Make this with whatever type of berries you have on hand or like the most.
1 cup plain low-fat Greek yogurt, or plain non-fat Greek yogurt
1 tbsp agave nectar
½ tsp lemon zest
½ tsp fresh lemon juice
1 cup fresh blueberries
3 graham cracker squares, crushed, divided
Line a 9-by-5-inch loaf pan with foil, leaving ends hanging over the sides of the pan.
In a small bowl, combine yogurt, agave, and lemon zest, and juice. Fold in blueberries and 3 tbsp crushed graham crackers. Using the back of a spoon, spread the mixture evenly in the prepared pan. Sprinkle with remaining crushed crackers. Cover pan with foil and freeze for at least 1 hour.
Uncover the pan and lift bark from the pan using the foil overhang. Cut into 8 squares, then slice each square into 2 triangles. (If the bark is too hard to cut, let it sit for a few minutes to soften slightly.) Store bark in a sealed container in the freezer until ready to serve. Bark will stay fresh in the freezer for at least 1 month.