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Gluten-Free Lemon Blackberry Yogurt Squares

  • Author: Emily Smith
  • Total Time: 20 minutes


A delightfully creamy and fresh fruit-filled dessert.



For the crust

  • 5 tablespoons unsalted butter, melted and cooled
  • 1 1/2 cup (4 ounces) gluten-free graham-cracker crumbs
  • 1/4 cup brown sugar
  • 1 tablespoons grated lemon zest

For the filling

  • 2 large egg yolks
  • 1 cup (8 ounces) sweetened condensed milk
  • 1 cup (8 ounces) Yoplait Whole Milk Blackberry Yogurt (3 individual yogurts)
  • 1/8 cup fresh lemon juice
  • 1 full cup of blackberries (1 pint), halved if quite large.
  • 1 tablespoon grate lemon zest


  1. Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter.
  2. Line bottom with parchment paper, leaving a 2-inch overhang. In a large mixing bowl combine graham-cracker crumbs, brown sugar and lemon zest. Pour the butter in. Press mixture into the bottom and up sides of the pan.
  3. Bake until lightly browned (around 8 minutes).
  4. Allow the crust to cool for 30 minutes before adding the filling.
  5. In a large bowl, whisk together egg yolks and condensed milk. Add in the yogurt. Then add the lemon juice; whisk until smooth.
  6. Evenly distribute the blackberries over the crust.
  7. Pour filling over the blackberries into the crust, as evenly as possible.
  8. Bake for 25 minutes, until set. Allow to cool when fresh out of the oven, then refrigerate at least 1 hour before serving. My preference is over night.
  9. To serve, first sprinkle with 1 tablespoon of fresh lemon zest. Next, use a butter knife to gently cut around the perimeter to loosen the crust. Then use the parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares. Wipe down your knife with a damp cloth after each cut. Serve and enjoy!
  • Prep Time: 20


  • Serving Size: 16