Lemon-Maple Icebox Cake

1. 1

   Line a 8 1/2- by 4 1/2-inch loaf pan with plastic wrap, leaving overhang on the two long sides.

2. 2

   In a bowl, stir together the yogurt, syrup, lemon peel, vanilla, and sweetener.

3. 3

   Line the bottom of the loaf pan with 3 graham cracker halves.

4. 4

   Spread one-third of the yogurt mixture over the crackers.

5. 5

   Repeat, layering twice.

6. 6

   Top with the remaining 3 graham cracker halves.

7. 7

   Using the plastic overhang, wrap the cake and refrigerate at least 2 hours, or up to 4 hours.

8. 8

   Unwrap the cake and, using the overhanging plastic, pull the cake out of pan.

9. 9

   With a serrated knife, gently cut the cake into 6 slices.

10. 10

    Garnish with lemon peel and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.