Lemon-Maple Icebox Cake

Name: Lemon-Maple Icebox Cake
Prep time: 10 min
Total time: 10 min
Yield: 6 serving(s)
Ingredients: 2 1/2 c. nonfat plain Greek yogurt; 1 tbsp. maple syrup; 1/2 tsp. grated lemon peel; 1/2 tsp. vanilla extract; 1/8 tsp. no-calorie sweetener; 6 full sheets of low-fat, whole-grain graham crackers

By The Good Housekeeping Test KitchenPublished: Jan 9, 2014

Yields:

6 serving(s)

Prep Time:

10 mins

Total Time:

10 mins

Cal/Serv:

115

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If you're looking for a deliciously simple dessert, look no further. This icebox cake combines layers of graham crackers with a lemon-maple filling for a quick and easy treat. The best part is, the filling is made with Greek yogurt, so you can enjoy this dessert guilt-free!

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Ingredients

2 1/2 cups nonfat plain Greek yogurt
1 Tbsp. maple syrup
1/2 tsp. grated lemon peel
1/2 tsp. vanilla extract
1/8 tsp. no-calorie sweetener
6 full sheets of low-fat, whole-grain graham crackers

Directions

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