Greek Yogurt Fruit Tart The Best Recipes

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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 :

• cooking spray
• 15 Medjool dates
• 1 1/2 cups unsalted raw cashews
• 1 cup vanilla Greek yogurt
• 1 (4 ounce) package cream cheese, softened
• 1/2 teaspoon almond extract
• 1/4 teaspoon stevia powder
• 1/3 cup sliced peaches, or to taste
• 1/3 cup sliced strawberries, or to taste
• 1/4 cup blueberries, or to taste

Instructions :

Prep : 25M	Cook : 8M	Ready in : 45M

• Preheat 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.

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.

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