Ingredients:

  • 1.5 cups (180g) crushed graham crackers
  • 3 tbsp (42g) melted coconut oil
  • 1 tbsp (12g) maple syrup
  • 2 cups (480ml) plain non-fat Greek yogurt
  • 1 cup (240ml) low-sugar whipped topping, thawed
  • 1/3 cup (65g) honey
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (8g) lemon zest
  • 1 cup (150g) fresh raspberries
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) powdered sweetener

Instructions:

  1. Combine crushed graham crackers, melted coconut oil, and maple syrup in a bowl. Stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a parchment-lined 9x9 inch pan, ensuring the corners are packed tight.
  3. Place the pan in the freezer for 10 minutes to lock in the structure.
  4. In a large bowl, beat the Greek yogurt, honey, vanilla extract, and lemon zest until smooth and glossy.
  5. Gently fold in the whipped topping using a rubber spatula until combined but still aerated.
  6. Spread the cream filling evenly over the chilled base, smoothing the top with a spatula.
  7. Toss fresh berries with lemon juice and powdered sweetener, then arrange them across the top of the cake.
  8. Refrigerate for at least 4 hours (or overnight) until the cake feels firm to the touch.