Lemon-Maple Icebox Cake

Directions

1. 1
   Line a 8 1/2- by 4 1/2-inch loaf pan with plastic wrap, leaving overhang on the two long sides.
2. 2
   In a bowl, stir together the yogurt, syrup, lemon peel, vanilla, and sweetener.
3. 3
   Line the bottom of the loaf pan with 3 graham cracker halves.
4. 4
   Spread one-third of the yogurt mixture over the crackers.
5. 5
   Repeat, layering twice.
6. 6
   Top with the remaining 3 graham cracker halves.
7. 7
   Using the plastic overhang, wrap the cake and refrigerate at least 2 hours, or up to 4 hours.
8. 8
   Unwrap the cake and, using the overhanging plastic, pull the cake out of pan.
9. 9
   With a serrated knife, gently cut the cake into 6 slices.
10. 10
    Garnish with lemon peel and serve.