LEMON-MAPLE ICEBOX CAKE

LEMON-MAPLE ICEBOX CAKE image

Yield 6 servings

Number Of Ingredients 7

2 1/4 cup nonfat plain Greek yogurt
1 tablespoon maple syrup
1/2 teaspoon lemon peel, plus more for garnish
1/2 teaspoon vanilla extract
1/8 teaspoon no-calorie sweetener
6 full sheet low-fat whole-grain graham crackers,
broken into halves

Steps:

1. Line 8 1/2" by 4 1/2" loaf pan with plastic wrap, leaving overhang on two long sides. 2. In bowl, stir yogurt, syrup, lemon peel, vanilla, and sweetener to blend. 3. Line bottom of loaf pan with 3 graham cracker halves. Spread one-third of yogurt mixture over crackers. Repeat layering twice. Top with remaining 3 crackers. 4. Using plastic overhang, wrap cake. Refrigerate at least 2 hrs. or up to 4 hrs. Unwrap; using overhang, pull cake out of pan. With serrated knife, gently cut into 6 slices to serve. Garnish with lemon peel.