Hey y'all!! I was in Baton Rouge a couple of weeks ago for Lee's nephews first communion. We had a great time with the family. We just love them!! For dessert Libby had this awesome dessert! It was soooo good!!! Very light and creamy.... great for the spring/summer because it is very refreshing. You put it in the freezer to set (or overnight) so it will keep for a while (in the freezer) since it is basically frozen yogurt. The recipe is also on the back of Honey Maid low fat Honey Grahams. Enjoy!
9 Honey Maid low fat Honey Graham, finely crushed (about 1-1/4 cups)
1/4 cup (1/2 stick) butter, melted
1 qt (4 cups) frozen vanilla low-fat yogurt, softened
6 oz (1/2 of 12 oz can) frozen lemonade concentrate, thawed
1/2 cup fat free whipped topping, thawed
Mix graham crumbs and butter; press onto bottom of 9 in square pan.
Beat yogurt and concentrate with mixer until well blended; spread over crust.
NOTE: I doubled the recipe and put in a 13x9 in dish. So I used a stick of butter, 1/2 gallon of frozen yogurt and all of lemonade concentrate. Try mixing it up and doing a pink or limeade.
This sounds fabulous and I'm going to try it asap! Like a lemon square cold--what could be better!?!?
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