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Lemon Blackberry Yogurt Squares

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  • Prep 20 min
  • Total 2 hr 30 min
  • Servings 16
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A delightfully creamy and fresh fruit-filled dessert.
Created Jun 21, 2017
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Ingredients

  • 5 tablespoons unsalted butter, melted and cooled
  • 1 1/2 cup (4 ounces) gluten-free graham-cracker crumbs
  • 1/4 cup brown sugar
  • 1 tablespoons grated lemon zest

  • 2 large egg yolks
  • 1 cup (8 ounces) sweetened condensed milk
  • 1 cup (8 ounces) Yoplait Whole Milk Blackberry Yogurt (3 individual yogurts)
  • 1/8 cup fresh lemon juice
  • 1 full cup of blackberries (1 pint), halved if quite large.
  • 1 tablespoon grate lemon zest

Steps

  • 1
    Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang. In a large mixing bowl combine graham-cracker crumbs, brown sugar, and lemon zest. Pour the butter in. Press mixture into the bottom and up sides of the pan.
  • 2
    Bake until lightly browned (around 8 minutes).
  • 3
    Allow the crust to cool for 30 minutes before adding the filling.
  • 4
    In a large bowl, whisk together egg yolks and condensed milk. Add in the yogurt. Then add the lemon juice; whisk until smooth.
  • 5
    Evenly distribute the blackberries over the crust.
  • 6
    Pour filling over the blackberries into the crust, as evenly as possible.
  • 7
    Bake for 25 minutes, until set. Allow to cool when fresh out of the oven, then refrigerate at least 1 hour before serving. My preference is over night.
  • 8
    To serve, first sprinkle with 1 tablespoon of fresh lemon zest. Next, use a butter knife to gently cut around the perimeter to loosen the crust. Then use the parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares.
  • 9
    Wipe down your knife with a damp cloth after each cut. Serve and enjoy!

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Nutrition Information

No nutrition information available for this recipe
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