CLASSIC made cooler.

+ graham crackers

Try this substitution for a fun and simple "cake" layer.

Sidney's version reduces this classic to just five lower-calorie ingredients.

INGREDIENTS:

1 1/2 cups 2% Greek yogurt

1 cup heavy cream

1/2 cup lemon curd

2 tablespoons lemon juice

1 teaspoon lemon zest

8 whole honey graham crackers

DIRECTIONS:

Line a 9-by-5-inch loaf pan with plastic wrap, allowing 4 inches of overhang. In a large bowl, beat yogurt and heavy cream until smooth with an electric mixture. Fold in lemon curd, lemon juice, and lemon zest.

Fill the prepared pan with lemon cream mixture until it is about an inch from the top. Wedge a whole upright cracker, plus a half, horizontally into the cream along the long side of the pan, placing it so it just slightly off from the side. The cracker should be almost buried in the cream. Continue with remaining crackers, each about a half inch or so away from the other, until almost to the other side of the pan. Top the pan with a layer of lemon cream; wrap cake in plastic wrap. Put any remaining lemon cream in an airtight container. Place cake and lemon cream in the refrigerator for 6 to 8 hours, or overnight.

Uncover and invert the cake onto a plate or serving platter. Remove plastic wrap. Spread a thin coat of remaining lemon cream over the top and sides of the cake. Top with additional lemon zest.