Constance
Master Chef
I got this recipe in my email from Kraft Foods the other day, and thought thought it sounded like a light, refreshing summer dessert.
Frozen Lemonade Squares
Makes: 9 servings, 1 square each
18 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
1/3 cup margarine or butter, melted
1 qt. frozen vanilla yogurt, softened
1 can (6 oz.) frozen lemonade concentrate, thawed
1/2 cup thawed COOL WHIP LITE Whipped Topping
Mint sprigs and lemon slices (optional)
MIX crumbs and margarine. Press firmly onto bottom of 9-inch square pan.
BEAT yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.
FREEZE 4 hours or until firm. Cut into squares. Serve each square topped with a dollop of whipped topping, mint sprigs and lemon slices, if desired.
Frozen Lemonade Squares
Makes: 9 servings, 1 square each
18 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
1/3 cup margarine or butter, melted
1 qt. frozen vanilla yogurt, softened
1 can (6 oz.) frozen lemonade concentrate, thawed
1/2 cup thawed COOL WHIP LITE Whipped Topping
Mint sprigs and lemon slices (optional)
MIX crumbs and margarine. Press firmly onto bottom of 9-inch square pan.
BEAT yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.
FREEZE 4 hours or until firm. Cut into squares. Serve each square topped with a dollop of whipped topping, mint sprigs and lemon slices, if desired.
