Author note: This recipe will make about 5 mini jars. You can use any small container, however 4 oz wide-mouth mason jars work great for this recipe.
Ingredients
⅔ cup Select graham cracker crumbs
3 tbsp unsalted melted butter
5 ounces Lucerne light cream cheese, softened
¾ cup plain Chobani or Fage Greek yogurt
4 tablespoons honey
1 tablespoon Realemon 100% lemon juice
1 teaspoon vanilla extract
6 oz container fresh raspberries
Instructions
Melt the butter in a microwave safe bowl. Mix the graham cracker crumbs and butter thoroughly in a separate bowl until combined and has a uniform, crumbly texture.
Divide the crumb mixture evenly into the bottom of each jar. Pack down firmly with a spoon or your fingertips.
In the cleaned food processor, add light cream cheese, Greek yogurt, honey, lemon juice, and vanilla extract. Blend until the mixture is completely creamy and smooth with no lumps.
Evenly divide the filling mixture among the jars, pouring it over the crust. Gently smooth out the tops with a spoon.
Place 3-4 fresh raspberries on top of the filling in each cup. Place the jars in the refrigerator for at least 2 hours to allow the filling to set and the flavors to meld. This recipe can also be enjoyed right away if you prefer a softer, yogurt-like consistency.
