Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 0.25 tsp fine sea salt
  • 2 cups fresh strawberries, hulled and chopped
  • 1 tbsp fresh lemon juice
  • 2 tbsp honey
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup plain Greek yogurt, 5% fat
  • 0.5 cup powdered monkfruit sweetener
  • 1 tsp pure vanilla extract
  • 0.5 cup freeze-dried strawberries, pulverized

Instructions:

  1. Line an 8x8 inch pan with parchment paper. Combine graham crumbs, melted butter, 1 tablespoon honey, and salt in a bowl. Press firmly into the pan and place in the freezer.
  2. In a small saucepan, simmer fresh strawberries, lemon juice, and 2 tablespoons honey over medium heat for 8-10 minutes. Mash or blend until thickened into a reduction; let cool slightly.
  3. In a large bowl, beat the softened cream cheese and powdered monkfruit until smooth and aerated. Mix in the Greek yogurt and vanilla extract until fully emulsified.
  4. Gently fold the strawberry reduction and pulverized freeze-dried strawberries into the cream cheese mixture until a uniform pink color is achieved.
  5. Spread the filling evenly over the chilled crust. Refrigerate until firm, then slice into 12 bars.