Blueberry Lemon Yogurt Bars

Ingredients:

¾ cup graham crackers flour (add graham crackers to a food processor and process until they reach flour-like consistency)

1 ½ Tbsp avocado oil

1 tsp lemon zest, freshly grated 

1 pinch salt

1 egg

1 egg white

1 cup fat-free vanilla Greek yogurt

½ tsp maple syrup

2 Tbsp lemon juice, freshly squeezed

1/3 cup fresh blueberries 

Instructions:

Preheat the oven to 350F. Coat a baking sheet with nonstick cooking spray.

In a food processor, add the graham cracker flour, avocado oil, ½ teaspoon lemon zest, and salt and process until well mixed. Press the mixture into the bottom of the pan and bake for 10 to 15 minutes until the crust is golden brown. Remove the pan from the oven and set aside to cool.

In a blender, mix the egg, egg white, yogurt, maple syrup, lemon juice, and the remaining lemon zest until smooth. Stir in the fresh blueberries and pour the filling onto the prebaked crust.

Transfer the pan to the oven and bake for 25-30 minutes or until the center is set. Remove it from the oven and place it on a wire rack to cool completely. 

Cut into equal-sized squares and serve chilled or at room temperature.