2 lemon crisp bars
1.5 cups low fat Greek yogurt
1 small box lemon jello
Lime for zest topping
Line a muffin tin with six cupcake liners. Break each
Zesty Lemon Crisp Bar into thirds. Microwave for 15 seconds. Press each bar piece into six cupcake liners to form a thin crust.
mix together the yogurt and gelatin powder. Microwave for 2 min ; stirring after each minute: Pour ¼ cup of the yogurt mixture on top of each crust.
chill for 1 hour in fridge . sprinkle zest of lime on top