Greek Yogurt Fruit Tart
Put the mesh colander over the bowl and sift in the flour, baking powder, and baking soda into the banana aggregate.
Recipe Summary Greek Yogurt Fruit Tart
I made this Greek yogurt fruit tart to offer a gluten-free, added-sugar-free dessert for Gloria. Everyone loved it.Ingredients | Oatmeal And Greek Yogurt Muffinscooking spray15 Medjool dates1 ½ cups unsalted raw cashews1 cup vanilla Greek yogurt1 (4 ounce) package cream cheese, softened½ teaspoon almond extract¼ teaspoon stevia powder⅓ cup sliced peaches, or to taste⅓ cup sliced strawberries, or to taste¼ cup blueberries, or to tasteDirectionsPreheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9-inch tart pan with cooking spray.Soak dates in a bowl of warm water until softened, about 10 minutes. Drain; chop dates in half and place in a food processor. Add cashews and pulse until a thick, moist 'dough' is formed and cashews are all broken up. Press dough evenly over the bottom and partly up the sides of the prepared pan to make the crust.Bake in the preheated oven until crust is set, about 10 minutes.Blend yogurt, cream cheese, almond extract, and stevia together in a bowl until smooth. Spread mixture on top of the baked crust. Decorate with peaches, strawberries, and blueberries.This can also be made in a pie plate, cake pan, or springform pan.Crust can be made 1 to 2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Baking crust is optional but helps it hold together better. Instead of dates, try 1 1/2 cups raisins or dried cranberries. Instead of cashews, try walnuts. A smooth, softer nut is best. I don't recommend almonds. Use salted nuts for a salty/sweet crust.Any flavor Greek yogurt will work.Use any variety of fresh fruits you like.Info | Oatmeal And Greek Yogurt Muffinsprep: 25 mins cook: 10 mins additional: 10 mins total: 45 mins Servings: 8 Yield: 1 9-inch tart
TAG : Greek Yogurt Fruit TartDesserts, Pies, Tarts, Fruit Tart Recipes,
