Graham Cracker Ice Cream Sandwiches

2 c. plain yogurt
1 c. sugar
1 c. buttermilk
2 T. lemon juice
1 lemon zest
16 graham crackers broken in half
Shredded coconut (optional)

In a large bowl, whisk together the yogurt, sugar, buttermilk, lemon juice, and lemon zest. Transfer to a small bowl, cover and freeze for 1 – 1 ½ hours until the mixture starts to thicken.
Scoop out and press about ¼ c. of the semifrozen yogurt mixture between two graham cracker squares. Wrap each in waxed paper and freeze 30 minutes or until firm.
If using coconut, put some on a plate and dip all four edges of the sandwich to coat.

So, these were incredibly delicious and easy to make. I got tired of making sandwiches halfway through and we ate the rest of the frozen yogurt from the bowl. Also, I used lime instead of lemon because I had some leftover from the Caribbean Chicken Salad. So it tasted like key lime pie. This recipe is from the Deceptively Delicious cookbook, but there is nothing weird hidden in it.

John: What is this green stuff? Broccoli?
Susie: Yeah, it's from the Deceptively Delicious cookbook. (It was actually lime zest.)