Recipe Name Greek Yogurt Fruit Tart Submitted by service learning
Recipe Description Healthy breakfast fruit tart made with a gluten free two-ingredient crust, protein packed Greek yogurt, and fresh fruit.
Quantity 1 Quantity Unit pie dish
Prep Time (minutes) 25 Cook Time (minutes) 25 Ready In (minutes) 50
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amount Measure Ingredient
15
date, pittedDates, medjool
1 1/2
cup, halves and wholecashews, unsalted, chopped
1
cup (8 fl oz)Fat Free Greek vanilla
2
fruit without skin, largeKiwi fruit (sliced)
1
cupblueberries
1
cupmandarin oranges, canned , drain well
1
cupblackberries
1
cup, halvesstrawberries
Steps
Sequence Step
1Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don''t mind the taste of nonstick spray on the crust, you don''t have to use parchment. Just spray the pan with the nonstick spray and add the crust.)
2Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.
3Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.
4Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.
5Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.