- 8 graham cracker sheets
- 4 tablespoons butter, melted
- 2 large eggs
- 1 cup 2% low-fat plain Greek yogurt
- 1/2 cup granulated sugar
- 4 ounces 1/3-less-fat fat cream cheese, softened
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 3 tablespoons lemon juice
- Zest of one lemon
- 1 cup sliced raspberries or strawberries
- 1 teaspoon granulated sugar
Preheat oven to 350˚.
In a food processor, pulse graham crackers until crumbs form. Add melted butter; pulse to combine and press into the bottom of a greased 8-x-8-inch baking dish. Wipe food processor clean; add eggs and remaining bar ingredients (not berries). Process just until smooth (do not over process). Pour mixture into pan on top of crust.
In a medium bowl, combine berries and sugar; cover with a paper towel and microwave for 90 seconds.
Pour berry mixture into clean food processor and process until smooth; let cool.
Pour berry mixture into 4-5 lines across filling in pan. Use a knife to swirl into top of filling.
Bake 35-40 minutes or until crust starts to pull away from edges of pan and edges of filling are mostly set (center will still be slightly jiggly).
Once cooled, place in refrigerator and chill 3-4 hours. Cut into bars and serve.