Enjoy a creamy, fruit-filled treat with a crunchy graham cracker crust. These diabetes-friendly dessert bars have just 90 calories and 6g of sugar per serving.

Serves 16

Serving size: 1 square

Ingredients.

• Nonstick cooking spray
• 1 1/2 cup unsweetened graham cracker flour
• 3 tbsp avocado oil
• 2 tsp plus 1 tbsp lemon zest ,freshly grated and divided
• 1/4 tsp fine sea salt
• 1 whole egg
• 3 egg whites
• 2 cup nonfat vanilla Greek yogurt
• 1 tsp maple syrup
• 1/4 cup freshly squeezed lemon juice
• 3/4 cup fresh blueberries

Get cooking.

1. Preheat your oven to 350°F.
2. Line an 8-inch baking dish with parchment paper, then coat it with nonstick cooking spray.
3. To make the crust: Add graham cracker flour, avocado oil, 2 teaspoons lemon zest and salt to the bowl of a food processor. Pulse to combine. Press the mixture into the bottom of the prepared pan. Bake for 10 to 15 minutes, or until crust is golden brown. Then remove pan from the oven and set aside to cool.
4. To make the filling: Combine the egg, egg whites, yogurt, maple syrup, lemon juice, and remaining 1 tablespoon lemon zest in a blender until smooth. Stir in the fresh blueberries. Pour the filling onto the baked crust.
5. Transfer pan to the oven and bake for 25 to 30 minutes, or until the center is set. Remove the pan from the oven and place on a wire rack to cool completely. Cut into 16 equal-sized squares and serve chilled or at room temperature.

Enjoy!

Recipe shared by the American Diabetes Association from Whole Cooking Nutrition by Katie Cavuto.