1 pkg. – 8 low fat honey graham crackers, *crushed to about 1 cup
1/2 cup light butter, melted
8 oz. fat free or reduced fat cream cheese, softened
2 – 100 calorie Greek vanilla yogurt cups
12 oz. can frozen lemonade concentrate, thawed
1 cup fat free Cool Whip, thawed
60-70 fresh or frozen, thawed blueberries
Non-stick buttery cooking spray
8 – inch square glass pan
Spray bottom of the 8-inch square glass pan with non-stick cooking spray and set aside.
*In a food processor or heavy-duty blender, break apart and crush graham crackers into crumbs. Using a rubber or silicone spatula, mix together in a medium sized bowl the crushed graham crackers with the melted butter.
Next, using the same spatula, evenly press the crumbly mixture into the bottom of the square glass pan.
Beat cream cheese, yogurt and lemonade concentrate with mixer in a different bowl, until well blended. It will have a liquid consistency. Spread the entire liquid over the graham cracker crust.
Cover with plastic wrap or lid and freeze for at least 8 hours or overnight.
When you’re ready to serve this frozen dessert, cut 9 even squares (approx. 2-1/2″ squares) with a very sharp knife – cutting through all the way to the bottom. Using a serving spatula, serve onto a dessert plate and top with a nice dollop of fat free Cool Whip and sprinkle with at least 7-8 blueberries and enjoy! ~ Karen