Frozen Yogurt Raspberry Lemonade Bars

As the temperatures rise and summer approaches, the craving for refreshing treats becomes almost irresistible. One such delightful dessert that perfectly captures the essence of warm days is the Frozen Yogurt Raspberry Lemonade Bars. These bars offer a luscious balance of flavors, combining the tartness of fresh raspberries with the zesty brightness of lemonade, all enveloped in a creamy yogurt base. Not only are they a feast for the senses, but they also provide a healthier alternative to traditional desserts, making them a popular choice for those looking to enjoy a guilt-free indulgence.

Frozen Yogurt Raspberry Lemonade Bars

Beat the summer heat with these irresistible Frozen Yogurt Raspberry Lemonade Bars! Made with creamy Greek yogurt, fresh raspberries, and zesty lemon, this refreshingly sweet dessert is a guilt-free indulgence everyone will love. Perfect for picnics, family gatherings, or just a sunny afternoon, these bars are both satisfying and nutritious. Enjoy the perfect balance of tart and sweet while treating yourself to a vibrant and delicious treat that captures the essence of summer!

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Ingredients

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

Pinch of salt

For the Raspberry Layer:

2 cups fresh raspberries (or thawed frozen raspberries)

1/4 cup honey or maple syrup (adjust sweetness to taste)

1 tablespoon freshly squeezed lemon juice

2 cups Greek yogurt (plain or vanilla for added flavor)

For the Lemonade Layer:

1 cup freshly squeezed lemon juice (approximately 4-5 medium lemons)

1/2 cup granulated sugar

1 cup cold water

2 cups Greek yogurt (plain or vanilla for a twist)

Optional Garnish:

Fresh raspberries

Zest from 1 lemon

Fresh mint leaves

Instructions

Prepare the Crust:

- Begin by preheating your oven to 350°F (175°C).

- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir thoroughly until all ingredients are well incorporated.

- Line an 8x8 inch baking dish with parchment paper, allowing some excess to hang over the edges for easy removal later. Press the graham cracker mixture evenly into the bottom of the dish.

- Bake in the preheated oven for 8-10 minutes until the crust is lightly golden. Remove from the oven and allow it to cool completely on a wire rack.

Make the Raspberry Layer:

- In a blender or food processor, combine the 2 cups of fresh (or thawed) raspberries with honey and lemon juice. Blend until smooth, ensuring all ingredients are well mixed.

- For a seedless puree, strain the raspberry mixture through a fine-mesh sieve into a bowl, using a spatula to press out as much juice as possible.

- In a separate bowl, combine the strained raspberry puree with the Greek yogurt, stirring until the mixture is smooth and fully blended.

- Carefully pour the raspberry yogurt mixture over the cooled graham cracker crust, spreading it evenly with a spatula. Freeze for at least 1 hour or until set.

Prepare the Lemonade Layer:

- In a small saucepan over medium heat, combine the freshly squeezed lemon juice and sugar. Stir continuously until the sugar is fully dissolved, then remove from heat and allow it to cool to room temperature.

- Once cooled, whisk in the cold water and Greek yogurt until the mixture is smooth and creamy.

- Pour the lemonade yogurt mixture over the frozen raspberry layer, using a spatula to smooth the top. Return to the freezer for an additional 2-3 hours or until the bars are completely set.

Serving:

- After the bars are fully frozen, lift them out of the baking dish using the excess parchment paper. Place on a cutting board and cut into squares or bars as desired.

- For an attractive presentation, garnish with fresh raspberries, a sprinkle of lemon zest, and a few mint leaves. Serve immediately for the freshest taste, or store in an airtight container in the freezer for up to one month.

Prep Time, Total Time, Servings: 20 mins | 3 hrs (plus freezing time) | 16 bars