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As the temperature rises and summer gatherings beckon, nothing beats a refreshing dessert that captures the essence of the season. Enter Frozen Yogurt Raspberry Lemonade Bars, a delightful treat that perfectly balances tart and creamy flavors. This recipe is an ideal choice for picnics, barbecues, or simply enjoying a sunny afternoon at home. With its invigorating blend of fresh raspberries and zesty lemons harmonizing with the creaminess of Greek yogurt, these bars are a delicious way to cool down while indulging in a healthier dessert option.

Frozen Yogurt Raspberry Lemonade Bars

Beat the heat this summer with Frozen Yogurt Raspberry Lemonade Bars! This refreshing dessert combines the vibrant tartness of fresh raspberries with zesty lemons and creamy Greek yogurt, creating a delightful treat that's both satisfying and guilt-free. Perfect for picnics and gatherings, these bars come with a crunchy graham cracker crust and are packed with nutrients. Easy to make and deliciously cool, these bars celebrate the best flavors of the season.
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Raspberry Lemonade Filling:

2 cups fresh raspberries (or frozen raspberries, thawed)

1/2 cup freshly squeezed lemon juice (approximately 3-4 medium lemons)

2 teaspoons lemon zest (from about 1 lemon)

1/2 cup granulated sugar

1 cup Greek yogurt (plain or lemon-flavored)

1 teaspoon vanilla extract

A pinch of salt

For the Topping:

1/2 cup fresh raspberries

Lemon slices (for garnish)

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Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until everything is evenly moistened.

        - Press this mixture firmly into the bottom of an 8x8 inch (or similar sized) baking dish, creating an even layer.

          - Bake in the preheated oven for 8-10 minutes, or until the crust is lightly golden brown. Once baked, remove from the oven and allow it to cool completely.

            Make the Raspberry Lemonade Filling:

              - Place the 2 cups of raspberries into a blender and blend until the mixture is completely smooth.

                - Use a fine-mesh sieve to strain the raspberry puree into a bowl, discarding the seeds and collecting the liquid.

                  - In a separate mixing bowl, whisk together the strained raspberry puree, freshly squeezed lemon juice, lemon zest, sugar, Greek yogurt, vanilla extract, and a pinch of salt. Mix until the filling is smooth and all ingredients are well combined.

                    Assemble the Bars:

                      - Pour the raspberry lemonade filling over the cooled graham cracker crust. Use a spatula to spread the filling evenly across the crust.

                        - Scatter additional fresh raspberries over the top of the filling for an attractive finish.

                          - Cover the dish with plastic wrap or aluminum foil, and place it in the freezer. Freeze for at least 4 hours, or until the filling is completely firm.

                            Serve:

                              - Once fully frozen, remove the bars from the baking dish by lifting them out using the edges of the parchment paper (if you’ve lined the dish).

                                - Slice into squares or bars as desired. For an extra touch, garnish each bar with lemon slices before serving.

                                  - Enjoy these refreshing bars right away, or keep them in the freezer for a delightful treat later!

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                                      Prep Time, Total Time, Servings: 20 minutes | 4 hours | 16 bars