Lemon Yogurt Bars

By dddavis59

Ingredients

• 1/2 (17 ounce package) ready-to-bake sheet frozen puff pastry, thawed
• 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
• 3 cups low-fat or fat-free lemon yogurt, divided
• 1 tablespoon lemon zest
• 1 cup confectioner's sugar
• 1 1/2 cups fresh blueberries, or raspberries

Details

Servings 1
Adapted from webmd.com

Preparation

Step 1

Preheat oven to 400 F.

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.

Refrigerate additional 20 minutes or until set.

For frosting, combine remaining 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.

Before serving, slice into 10 bars. Top with berries, and if desired, dust with additional confectioner’s sugar.

Makes: 10 bars

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