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To create the perfect Frozen Lemon Pie Yogurt Stacks, it's essential to understand the role of each ingredient involved in the recipe. Let's take a closer look at the key components that contribute to this refreshing dessert.

Frozen Lemon Pie Yogurt Stacks

Cool down this summer with Frozen Lemon Pie Yogurt Stacks, a refreshing dessert that combines zesty lemon and creamy Greek yogurt. Perfect for gatherings or a light afternoon treat, this dessert is not only delicious but also a healthier alternative to traditional sweets. Made with fresh ingredients, it's packed with protein and vitamin C, making it a guilt-free indulgence. Easy to prepare ahead of time, these yogurt stacks are sure to impress and delight your guests!
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Ingredients
  

2 cups Greek yogurt (plain or vanilla)

1/2 cup fresh lemon juice (about 3-4 lemons)

Zest of 1 lemon

1/2 cup honey or maple syrup (adjust for sweetness)

1 teaspoon vanilla extract

1 cup crushed graham crackers (or gluten-free alternative)

1/4 cup melted coconut oil or butter

Pinch of salt

Fresh lemon slices and mint leaves (for garnish)

Instructions
 

Prepare the Crust: In a medium bowl, combine the crushed graham crackers, melted coconut oil (or butter), and a pinch of salt. Mix well until the mixture resembles wet sand.

    Set Up Your Molds: Line a muffin tin with cupcake liners or lightly grease it. This will make it easier to remove the stacks later.

      Layer the Crust: Press about 1-2 tablespoons of the graham cracker mixture evenly into the bottom of each lined muffin cup. Use a tablespoon to press it down firmly.

        Make the Yogurt Filling: In a large mixing bowl, combine the Greek yogurt, fresh lemon juice, lemon zest, honey (or maple syrup), and vanilla extract. Stir until smooth and well combined. Taste and adjust sweetness if desired.

          Layer the Yogurt: Spoon the yogurt mixture on top of the crust in each muffin cup, filling them until just below the top. Smooth the surface with a spatula.

            Freeze: Carefully place the muffin tin in the freezer and freeze for at least 4-6 hours, or until completely solid.

              Serve: Once frozen, remove the stacks from the muffin tin by gently peeling away the liners. If they stick, let them thaw for a few minutes at room temperature.

                Garnish and Enjoy: Top with fresh lemon slices and mint leaves before serving. These delightful stacks can be enjoyed immediately or stored in an airtight container in the freezer for up to a month.

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12 stacks