130 Calorie Greek Yogurt Pineapple Bars

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Super creamy pineapple bars made with protein-packed Greek yogurt & sweet pineapple juice. Only 130 calories per square.

Pineapple bars

Maybe it’s the feet (plural) of snow, high-speed blizzard winds, and frigid temperatures responsible for my summer/pineapple/sunshine cravings?! Since warm rays of sunshine are few and far between these days, I have the next best thing for us all: super light & creamy pineapple-infused Greek yogurt squares.

Refreshing, easy, and tropical Greek yogurt bars flavored with pineapple! Only 130 calories each! Recipe found on sallysbakingaddiction.com

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How to Make Creamy Pineapple Bars

Making these Greek yogurt pineapple bars is a (summer) breeze. I channeled my recent Greek yogurt lemon bars, sprucing them up with a tropical makeover. Flavored with pineapple juice, topped with pineapple and cherries– frosty piña colada style.

You only need 8 ingredients. With so few ingredients, each one serves an important purpose.

  1. Eggs (yolks especially): Eggs give the pineapple bars structure.
  2. Greek Yogurt: Greek yogurt promises an extra creamy square. I use plain 0% Greek yogurt, but a low fat or full fat version works too.
  3. Cream Cheese: Helps set the filling.
  4. Pineapple Juice and Sugar: Flavor and sweeten.
  5. Vanilla Extract: Flavor. These would be awesome with coconut extract, too! See my recipe note.

Along with a 2 ingredient graham cracker crust: graham crackers and butter.

How to make 130 Calorie Greek Yogurt Pineapple Bars

These Greek yogurt pineapple bars aren’t super sweet– keep that in mind when you take your first bite. I reduced the sugar from traditional cheesecake bar recipes to a scant 1/4 cup for the entire pan. The reduction of sugar is pretty refreshing. Without all that unnecessary sugar, other flavors can shine through like tart Greek yogurt, tangy cream cheese, and pineapple. Real food, tasting really good. It’s the cherry on top. (Ha!!!)

Refreshing, easy, and tropical Greek yogurt bars flavored with pineapple! Only 130 calories each! Recipe found on sallysbakingaddiction.com

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130 Calorie Greek Yogurt Pineapple Bars

Super creamy pineapple bars made with protein-packed Greek yogurt & sweet pineapple juice. Only 130 calories per square. Don't skip the chilling step-- these bars need to properly set in the refrigerator like traditional cheesecake.

Ingredients:

Crust

  • 3/4 cup (85g) graham cracker crumbs (about 5-6 full sheet graham crackers)
  • 2 Tablespoons (30g) unsalted butter, melted (or melted coconut oil)

Filling

  • 6 ounces (168g) brick-style light cream cheese, softened to room temperature
  • 3/4 cup (181g) plain nonfat or low fat Greek yogurt, at room temperature
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (80ml) pineapple juice
  • 1 teaspoon pure vanilla extract*
  • optional: top with cherries and pineapple slices when serving

Directions:

  1. Preheat oven to 300°F (149°C). Line the bottom and sides of an 8 or 9 inch square baking pan with aluminum foil or parchment paper, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
  2. Make the crust: Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press crust into the prepared baking pan. Bake for 8 minutes. Remove from the oven and set aside.
  3. Make the filling: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium-high speed, beat in yogurt until completely combined. Then beat in the eggs and egg yolk until combined. Finally, beat in the sugar, pineapple juice, and vanilla extract until everything is combined and no lumps remain.
  4. Pour filling onto the crust. Bake for 25-30 minutes or until the center of the bars no longer jiggles (remove from the oven and gently wiggle the pan to check). Allow the bars to cool at room temperature set on a wire rack for 30 minutes, then transfer to the refrigerator to chill for 3-4 hours or even overnight.
  5. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut. Leftovers keep well in the refrigerator for up to 5 days.

Make ahead tip: Prepare the bars 1-3 days in advance and store covered tightly in the refrigerator until ready to serve. Bars can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe Notes:

  1. You need 2 large eggs plus an additional egg yolk making a total of 3 egg yolks and 2 egg whites.
  2. Room temperature dairy and eggs mix easily and more evenly into one another. I always recommend room temperature, especially cream cheese, when making these types of bars.
  3. For a pineapple coconut square, replace the vanilla extract with 1/2 teaspoon of coconut extract.
  4. Using SparkRecipes calculator, these bars come out to 129 calories, 6g fat, 13g carbs, 4g protein each. This is using Philadelphia light cream cheese, FAGE nonfat plain Greek yogurt, Dole 100% pineapple juice, and Nabisco graham crackers.

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Refreshing, easy, and tropical Greek yogurt bars flavored with pineapple! Only 130 calories each! Recipe found on sallysbakingaddiction.com
Refreshing, easy, and tropical Greek yogurt bars flavored with pineapple! Only 130 calories each! Recipe found on sallysbakingaddiction.com

47 Comments

  1. Oh my gosh these look amazing! After a binge weekend of carrot cake and peanut butter M&Ms (hubby’s Dirty 30 Bash) it is so refreshing to see a delicious treat that is not horribly destructive to your diet!

    1. St. Lucia is on my bucket list!!! And I LOVE Egglands Best Eggs, I get all weird about buying any other brand at the store. I actually eat 4 every morning scrambled with blueberries. Healthy and delicious! I totally know what you mean about January reset and think a low sugar pineapple dessert sounds perfect right now! A party in your mouth =) No plane ticket needed. 

  2. This summery recipe brightened my day!  It sounds delicious, and I may just run to the grocery store today, so I can give it a try!  Have a wonderful trip to St. Lucia…it sounds heavenly!

  3. Oh my gosh, Sally, I LOVE PINEAPPLE!!!!! Like, almost as much as lemon. Maybe because it’s not done very often? And, I mean, it’s delicious. I am dying to make these immediately, but I want to add some coconut to the crust, or on top…oh, I’m so excited. I hope you have a wonderful trip!!

  4. Wow, these look amazing… and super delicious. Wish I could sample one right now! 

    I have a question: what is the difference between regular flour (e.g. all-purpose) and cake flour? If I used all-purpose in a cake recipe that calls for cake flour, would it alter the recipe significantly? 

    1. You can make your own by using 1 cup of all-purpose flour, removing 2 tablespoons and then replacing them with 2 tablespoons of cornstarch.

    2. Hey Hope! Cake flour is much lighter and has a lower protein percentage than all-purpose. Its lighter, more airy (aka NOT dense) texture is ideal for cakes and cupcakes.

  5. PINEAPPLES!!! My favorite fruit. Oh yes, I’m seasonally challenged too. 😉 These bars sound even better than the lemon blueberry ones. Have a great trip to St. Lucia!

  6. If I wanted to make these ultra rich and decadent using full fat cream cheese and sour cream instead of light cream cheese and low fat or fat free greek yogurt, how much of each would I need to use? The same proportions: 6 oz. cream cheese and 3/4 cup sour cream?  Or would 12 oz. of full-fat cream cheese without sour cream be better?  Thank you for your help. 

  7. I cannot take these seriously when I look outside and just see a WALL OF WHITE. You’re going to St. Lucia on Wednesday?!?! I may or may not be slightly upset over this unless you can take me with you. 😀 😀 😀

    ….Or I’ll just bake cookies and sob in my house while binge watching the Bachelor. haha

  8. I am loving your recently healthy recipes! Especially because I am on a diet right now! I plan on making these and the light lemon bars you recently posted. If you can come up with a lightened up brownie recipe, you might be making a miracle happen! ( I recently tried a lightened up brownie recipe from another website I shall not name… It was awful. It was like an egg soufflé of sorts that was not worth the eggs!)

      1. I have not tried those yet! They look delicious – definitely on my list of diet treats! Thank you for the reply and suggestion! Also I actually had a question – if I make the date and cashew crust with the pineapple bars, would it be a weird flavor combo? And am I able to bake the crust as if it were th graham cracker crust? Just an alternative option I was considering but may do the graham crust still 

      2. I wouldn’t bake that cashew crust. I just don’t think the flavors would work very well either! How about grinding up some almonds and using half the amount of graham crumbs and half the almond crumbs? I feel like that should work!

  9. First of all these bars look perfect. Second, it is so refreshing to have pineapples in desserts. Whenever I try your recipe, I’ll make sure to use fresh pineapple juice to enjoy every bit to the maximum 🙂

  10. These look wonderful, and I love pineapple!  Do you think it would work if I also stirred some crushed pineapple into the batter? Or would it be too wet? 

    1. Hi Sylvia! Too much liquid, unfortunately. If you do want to add some crushed pineapple, how about adding more cream cheese to thicken it up.

  11. I’ve never been to St. Lucia, but it’s been on my list ever since I saw a special where Paula Deen took a family vacation there! You’re so lucky that this is your second time! Hope you had a fabulous time and congrats to your sister!

  12. Hi Sally,

    I’ve been a huge fan of your blog for years! Just wanted to comment and say that I made these for a Memorial Day BBQ and they were FANTASTIC! The only change I made was using key lime juice instead of the pineapple juice, so I upped the sugar a teeny bit (75 g instead of 50 g). I also used greek yogurt cream cheese to add another extra boost of protein! My key lime pie loving father devoured them and said they were the best he’d ever had. Thank you so much for sharing this healthy option!

    Sarah

  13. I am planning to make these soon, and am considering using pineapple-flavored Greek yogurt instead of plain. The question is: will this result in pineapple overload? Hm…thoughts?

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