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.
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
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.
Nutrition Facts
Per Serving:
274 calories; protein 7.7g; carbohydrates 22.4g; fat 18.7g; cholesterol 21.2mg; sodium 61.8mg.
Full Nutrition