Greek Yogurt Pineapple Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust3/4 cup graham cracker crumbs (about 5-6 full sheet graham crackers)2 Tablespoons unsalted butter, meltedFilling6 ounces brick-style light cream cheese, softened to room temperature3/4 cup plain nonfat or low fat Greek yogurt, at room temperature2 Eggland's Best eggs (large), at room temperature1 Eggland's Best egg (large) yolk only, at room temperature1/4 cup granulated sugar1/3 cup pineapple juice1 teaspoon vanilla extractoptional: top with cherries and pineapple slices when serving
PREPARATION
Preheat oven to 300℉. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
Crust -
Mix the graham cracker crumbs and melted butter together in a medium bowl until combined.
Evenly press crust into the prepared baking pan. Bake for 8 minutes. Remove from the oven and set aside.
Filling -
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute.
On medium-high speed, beat in yogurt until completely combined.
Then beat in the eggs and egg yolk until combined.
Finally, beat in the sugar, pineapple juice, and vanilla extract until everything is combined and no lumps remain.
Pour filling onto the crust. Bake for 25-30 minutes or until the center of the bars no longer jiggles (remove from the oven and gently wiggle the pan to check).
Allow the bars to cool at room temperature set on a wire rack for 30 minutes, then transfer to the refrigerator to chill for 3-4 hours or even overnight.
Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares.
For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut.
Leftovers keep well in the refrigerator for up to 5 days.
Serving Size: 12
Preheat oven to 300℉. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
Crust -
Mix the graham cracker crumbs and melted butter together in a medium bowl until combined.
Evenly press crust into the prepared baking pan. Bake for 8 minutes. Remove from the oven and set aside.
Filling -
In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute.
On medium-high speed, beat in yogurt until completely combined.
Then beat in the eggs and egg yolk until combined.
Finally, beat in the sugar, pineapple juice, and vanilla extract until everything is combined and no lumps remain.
Pour filling onto the crust. Bake for 25-30 minutes or until the center of the bars no longer jiggles (remove from the oven and gently wiggle the pan to check).
Allow the bars to cool at room temperature set on a wire rack for 30 minutes, then transfer to the refrigerator to chill for 3-4 hours or even overnight.
Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares.
For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut.
Leftovers keep well in the refrigerator for up to 5 days.
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 149.5
- Total Fat: 6.4 g
- Cholesterol: 61.2 mg
- Sodium: 132.9 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 0.3 g
- Protein: 4.0 g
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