Ingredients
⅔cupgraham cracker,crumbs
2tbspcoconut oil,or butter, melted
8ozlow-fat cream cheese,(2 packages)
1cuplow-fat vanilla Greek yogurt,must be strained if watery
¼cuphoney
2tbsplemon juice
1tbspvanilla extract
pinch of salt
Preparation
Stir graham cracker crumbs and oil/butter together until combined. Add 2 loosely-packed tablespoons of crust to the bottom of each jar or serving dish, and use fingers or a spoon to pack it down firmly.
Add all ingredients to a food processor, and pulse to combine, scraping the edges of the bowl once or twice to be sure that all ingredients are blended. Spoon about ⅔ cup of the mixture into each jar or serving dish on top of the graham cracker crust.
Refrigerate for 2 to 3 hours until set. Serve topped with berries, lemon zest, other desired toppings, or plain.
