Lemon Blueberry Breakfast "Bars"

These were a little sweeter than we normally go for breakfast, but they are filled with good things like local organic blueberries and yogurt....so the justification was made. :) I am not normally a fan of blueberries, something about the texture throws me off. But I could eat this dish every day. It doesn't necessarily set into a real bar, but as you can see it holds it's shape. I guess you could put it under the category of a trifle. Whatever it is...it's good!
I got the idea from My Stepmother, who served a similar dish while we were in California. Very light and refreshing, perfect on a hot day. I knew instantly I wanted to recreate it when we got home. My version is egg free, and soy free (check your ingredients thoroughly), and it's mostly organic. It was so easy to make that I let the kids help. Not only did they help make it, but they helped gobble it up. I will be making it again today.


1/2 package Bunny Grahams
1 Pint organic blueberries divided
6 tbs Sugar divided
1 package cream cheese
2/3 cup plain organic yogurt
2 tbs organic butter melted
2 organic lemons


Crush the Bunny Grahams and mix with 1/2 pint of blueberries, 2 tbs sugar, and the juice of one lemon. Stir together and pour into an 8x8 baking dish.

Soften the cream cheese and whisk until smooth.

Whisk in the butter slowly, then whisk in the yogurt slowly. The mixture should be creamy and smooth.

Stir in the juice from the second lemon and stir in the remaining 4 tbs of sugar one at a time, adding more or less to taste.

Pour the yogurt over the berry graham cracker mix and pour the second 1/2 pint of berries on top.

Refrigerate overnight to help it set....or eat it right away if you can't handle the wait....
Guess which one I did?