Okay...so these are amazing. Basically. :)
2 cups lowfat plain yogurt
1 cup sugar
1 cup lowfat buttermilk
2 Tablespoons lemon juice (use the real stuff! I just zested and juiced one whole lemon, and it worked perfectly)
grated zest of 1 lemon
16 lowfat graham crackers, broken in half (32 squares)
shredded coconut (optional)
Makes 8 sandwiches
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 to 1 1/2 hours, until the mixture starts to thicken. (I did mine in a 13x9" aluminum baking pan. And it took a lot longer than that time--like, overnight...)
To form the sandwiches, scoop out and then press about 1/4 cup 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. Or dip in chocolate!
Variations: I dipped the graham crackers in chocolate (the recipe for the glaze in the black bean cake) and then froze them. Nom nom...:)
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