Oh Snap Macros

Preheat your oven to 350°F and spray a 8×8 baking dish with nonstick or line with parchment paper.
In a medium bowl, combine graham cracker crumbs and melted coconut oil. Mix to make sure the cracker pieces are all wet. Press the mixture firmly into the bottom of your prepared dish to form the crust. Bake the crust for 10-15 minutes until browned, then remove it from the oven and set it aside.
While the crust is cooling, prepare the filling. You want to make sure to add the filling to cooled crust. In a large bowl, combine lime juice, lime zest, egg whites, fat-free sweetened condensed milk, and non-fat Greek yogurt. Whisk the mixture until it’s well combined. Pour the filling over the baked crust and spread it evenly with a spatula, if needed.
Bake for 30-35 minutes, or until the filling is set in the center, slightly jiggly but firm and the edges begin to pull away from the sides of the pan.
Let the bars cool to room temperature in the baking dish for at least 1 hour. Cover with plastic wrap or aluminum foil and cool in the refrigerate for at least 4 hours, or until they’re completely chilled and firm. This is best to do overnight so they’re fully chilled before cutting. 
Slice into 9 equal squares and top with whipped cream and a sprinkle of additional lime zest for garnish.