Recipe

Lemon Yogurt Bars

January 01, 2014
makes 10 servings
prep time 20 min
cook time 50 min

Ingredients

  • 1/2 (17 ounce package) ready-to-bake sheet frozen puff pastry, thawed

For filling:

  • 1 cup confectioner’s sugar
  • 1/2 cup cornstarch
  • 2 large egg yolks
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup fat free milk, divided
  • 2 1/2 cups lowfat or fat free lemon yogurt
  • 1 tablespoon lemon zest
  • For frosting:
  • 1 1/2 cups lowfat or fat free lemon yogurt
  • 1 cup confectioner’s sugar
  • 1 1/2 cups fresh blueberries and raspberries

Instructions

Preheat oven to 400º F. On floured surface, roll out puff pastry to 11” x 16”. Cut in half lengthwise and place both halves on an ungreased baking sheet. Pierce pastry with fork in several places. Bake 7-10 minutes or until puffed and golden. Cool on rack. Blend confectioner’s sugar, cornstarch, egg yolks, sugar, vanilla and 2 tablespoons of the milk in medium bowl with a whisk. Set aside.

Bring remaining milk (3/4 cup plus 2 tablespoons) and 2 1/2 cups yogurt to a boil in a medium saucepan, while whisking. Stir hot milk-yogurt mixture into sugar, confectioner’s sugar, egg and cornstarch mixture and blend thoroughly. Return to saucepan. Cook, stirring constantly, over medium heat for 4-5 minutes or until thickened to pudding consistency. Remove from heat and stir in lemon zest. Refrigerate mixture for 20 minutes. On a clean surface or large cutting board, spread the thickened, slightly-cooled filling on one piece of the pastry. Refrigerate additional 20 minutes, or until set.

For frosting, combine yogurt and confectioner’s sugar in small bowl. Cover and refrigerate if not used immediately. To assemble, place the plain piece of puff pastry on top of piece with filling on it. Frost. Keep chilled until ready to serve. Before serving, slice into 10 bars. Top with berries, and if desired, dust with additional confectioner’s sugar.

Lemon Yogurt Bars

PT20M PT50M PT70M Serves 10 Ingredients: 1/2 (17 ounce package) ready-to-bake sheet frozen puff pastry, thawed,

For filling:

1 cup confectioner’s sugar, 1/2 cup cornstarch, 2 large egg yolks, 2 tablespoons sugar, 1 teaspoon pure vanilla extract, 1 cup fat free milk, divided, 2 1/2 cups lowfat or fat free lemon yogurt, 1 tablespoon lemon zest, For frosting:, 1 1/2 cups lowfat or fat free lemon yogurt, 1 cup confectioner’s sugar, 1 1/2 cups fresh blueberries and raspberries,

nutritional facts

Per serving

Calories 360

Total Fat 11g

Saturated Fat 3g

Cholestrol 45mg

Sodium 140mg

Total Carbohydrate 58g

Protein 8g

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