No-Bake Greek Yogurt Tart
Ingredients
The crust
-
2
cups
raw pecans
-
10
pieces
Medjool dates, soaked in warm water and pitted
-
¼
teaspoon
fine sea salt
The filling
-
1 ½
cups
plain Greek yogurt
-
½
cup
raspberries or blueberries
-
4
pieces
strawberries, hulled and thinly sliced
-
2
tablespoons
honey
Instructions
- Make the crust by pulsing the pecans in a food processor until ground, then add dates and pulse until the mixture resembles dough.
- Press the dough into a tart pan with a removable bottom and chill in the freezer for 10 minutes.
- Remove the crust from the freezer, then spread Greek yogurt over it.
- Top the yogurt with raspberries and strawberries, then drizzle honey on top.
- Slice and serve the tart using a sharp knife.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
50mg
Cholesterol
5mg
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