No-Bake Greek Yogurt Fruit Tart

• porcje: 8 servings
• czas aktywny: 25 minutes
• całkowity czas: 25 minutes

Składniki

15 pitted Medjool dates (about 230g), soaked in warm water for 10 minutes*

3/4 cup (100g) unsalted cashews*

3/4 cup (100g) unsalted almonds

1 cup (250g) Greek yogurt (plain or any flavor)

assorted sliced fresh fruit

optional for topping: 2 Tablespoons apricot preserves mixed with 1 Tablespoon water

Wskazówki

Spray the bottom of a 9-inch tart pan, 9-inch cake pan, or 9-inch pie dish with nonstick spray. Line with parchment paper. (I usually just cut a parchment paper circle slightly larger than the pan.) The parchment prevents the crust from sticking to the pan, and the nonstick spray helps keep the parchment in place as you press in the crust.

Soak the dates in warm water for 10 minutes. Drain them, and then cut in half before using.

In a food processor or blender, pulse the dates, cashews, and almonds together until a thick “dough” is formed and the nuts are all broken up, as pictured above. The dough will be sticky. Press evenly into prepared tart pan and partly up the sides.

Spread the yogurt on top of the crust. Decorate with fresh fruit. Mix together the optional preserves and water topping, and brush over fruit for a glossy finish.

Slice and serve immediately or cover and refrigerate for up to 1 day before serving. Cover and store leftover tart in the refrigerator for up to 3 days.

Wartości Odżywcze

• Wielkość Porcji: 1 slice
• Kalorie: 239
• Tłuszcz Całkowity: 10.3 g
• Tłuszcz Nasycony: 1.4 g
• Tłuszcz Trans: 0 g
• Cholesterol: 0.9 mg
• Sód: 8.4 mg
• Węglowodany Całkowite: 35.4 g
• Błonnik Pokarmowy: 4.4 g
• Cukry Całkowite: 26.9 g
• Białko: 6.3 g