Happy fourth birthday to the blog!
I cannot believe the blog is four years old, time has flown by! As always I would like to thank you, our wonderful readers for following and sharing our posts. Welcome to any new readers! Just a heads up, we only post a few times a month so if you would like to be notified of our posts, sign up and notifications will be emailed to you.
19 May 2016 marks the end of my two year Church Service Mission for the Church of Jesus Christ of Latter-Day Saints, to see what I am talking about click the following link. I am sad to say goodbye to the friends I have made, but I am looking forward to the new adventures ahead.
The recipe for this month is a delicious Frozen Lemonade Square. I wanted to forego the chocolate, “Gasp” and do something light and refreshing. I just love citrus fruit, it makes me happy! This dessert has a wonderful graham cracker crust; I love graham cracker crusts! My dad found gluten free graham cracker crumbs at our grocery store, making the recipe even easier to prepare.
We learned to spread the graham cracker crust in the bottom of the pan with your fingers to even it out. At first it won’t seem like enough crumbs; I was prepared to make more, but using your fingers to spread the crumb mixture will help. The mixture smells amazing!
Another reason I chose this recipe is because it is so fast to put together, absolutely no fuss. This dessert came from our ward Relief Society newsletter so I am not sure of the origin. We garnished our squares with some cool whip and graham cracker crumbs. Try other flavors like orange, lime, strawberry, etc.
I hope you enjoy this refreshing dessert!
FROZEN LEMONADE SQUARES
9 graham crackers, finely crushed (or enough to equal about 1 and 1/4 cups crumbs), gluten free
1/3 cup margarine or butter, melted
1 quart (4 cups) frozen vanilla yogurt, softened
1 can (6 ounces) frozen lemonade concentrate, thawed
1/2 cup thawed cool whip
Fresh mint springs and lemon slices (optional)
Mix graham crumbs and margarine. Press firmly onto bottom of ungreased 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. Top each square with a dollop of whipped topping. Garnish with fresh mint sprigs and lemon slices, or graham cracker crumbs if desired.
Makes 9 servings, 1 square each; jazz it up: serve with fresh raspberries.