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When the sun is shining and the weather calls for something refreshing, few treats can match the delightful combination of flavors and textures found in Tangy Cheerful Frozen Yogurt Lemon Cookie Wedges. This innovative dessert marries the zesty brightness of lemon with the creamy indulgence of frozen yogurt, resulting in a treat that is not only delicious but also health-conscious. Imagine sinking your teeth into a crunchy, buttery lemon cookie base topped with a smooth, tangy yogurt layer that cools you down on a warm day. The versatility of this recipe makes it perfect for summer gatherings, picnics, or simply as a sweet treat to enjoy at home.

Frozen Yogurt Lemon Cookie Wedges

Satisfy your sweet tooth with Tangy Cheerful Frozen Yogurt Lemon Cookie Wedges! This refreshing dessert blends zesty lemon with creamy Greek yogurt for a light and health-conscious treat. The buttery cookie base provides a delightful crunch, while the yogurt topping offers a smooth, tangy finish. Perfect for summer gatherings or a quick snack at home, this recipe not only tastes great but also showcases the benefits of natural ingredients. Enjoy a guilt-free indulgence that everyone will love!
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Ingredients
  

For the Lemon Cookie Base:

1 cup all-purpose flour

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

For the Frozen Yogurt Topping:

2 cups plain Greek yogurt or vanilla yogurt

1/4 cup honey or maple syrup (adjust sweetness to taste)

Zest of 1 lemon

2 tablespoons fresh lemon juice

Optional: Fresh berries for garnish (e.g., raspberries or blueberries)

Instructions
 

Prepare the Lemon Cookie Base:

    - Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal.

      Make the Cookie Dough:

        - In a medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.

          - Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture and beat until well combined.

            Combine Dry Ingredients:

              - In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing until just combined. Be careful not to overmix.

                Bake the Cookies:

                  - Spread the cookie dough evenly into the prepared baking dish. Bake for 15-18 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Let it cool in the pan for a few minutes before using the parchment paper to lift it out onto a wire rack. Allow cooling completely.

                    Prepare the Frozen Yogurt Topping:

                      - In a large mixing bowl, combine the Greek yogurt, honey (or maple syrup), lemon zest, and lemon juice. Mix until smooth and well combined.

                        Assemble the Frozen Yogurt Lemon Cookie Wedges:

                          - Once the cookie base has cooled, spread the yogurt mixture over the top evenly. You can make it as thick or thin as you prefer.

                            - Place the assembled dish in the freezer for at least 4 hours or until the yogurt firm up. For best results, let it freeze overnight.

                              Cut and Serve:

                                - Once frozen, remove from the freezer and let sit for about 10 minutes for easier slicing. Use a sharp knife to cut into wedges or bars.

                                  - If desired, top each wedge with fresh berries for an added touch of color and flavor.

                                    Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 12 wedges