Ingredients:

  • 16 oz (450g) cold heavy whipping cream
  • 1/2 cup (60g) powdered sugar
  • 1/2 cup (120g) plain Greek yogurt, strained
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (8g) lemon zest, finely grated
  • 1 box (14 oz / 400g) low-sugar honey graham crackers
  • 2 cups (300g) fresh strawberries, thinly sliced
  • 1 cup (150g) fresh blueberries
  • 1 cup (125g) fresh raspberries

Instructions:

  1. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla. Beat on medium-high until soft peaks form.
  2. Gently fold in the Greek yogurt and lemon zest using a spatula until the mixture is smooth and velvety, taking care not to overbeat.
  3. Place a single layer of graham crackers at the bottom of a 9x9 inch glass baking dish, breaking them to fit the edges perfectly.
  4. Spread 1/3 of the cream mixture over the crackers, smoothing it to the edges. Scatter a handful of sliced strawberries and blueberries across the cream.
  5. Repeat the layering process two more times: crackers, cream, and berries.
  6. Finish the top with a final layer of cream. Arrange the remaining raspberries and blueberries in a decorative pattern across the surface.
  7. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours to allow the crackers to soften into a cake-like texture.