No-Bake Greek Yogurt Tart

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your repertoire, No-Bake Greek Yogurt Tart might be a recipe you should try. For $2.4 per serving, you get a side dish that serves 6. One portion of this dish contains roughly 9g of protein, 24g of fat, and a total of 397 calories. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Cookie and Kate. This recipe is typical of Mediterranean cuisine. Many people made this recipe, and 312 would say it hit the spot. If you have strawberries, medjool dates, plain greek yogurt, and a few other ingredients on hand, you can make it. With a spoonacular score of 74%, this dish is good. If you like this recipe, take a look at these similar recipes: Greek Yogurt Berry Cookie Tart, No-Bake Greek Yogurt Cheesecake Squares, and No Bake Greek Yogurt Cheesecake(Without Gelatin!).

Servings: 6

Preparation duration: 30 minutes

 

Ingredients:

2 tablespoons honey

10 Medjool dates, soaked in warm water for 10 minutes and pitted

2 cups raw pecans

1 ½ cups plain Greek yogurt

½ cup raspberries or blueberries (or more—I went ahead and used an entire 6-ounce container)

¼ teaspoon fine sea salt

4 strawberries, hulled and thinly sliced

Equipment:

food processor

tart form

frying pan

cake server

spatula

knife

Cooking instruction summary:

Instructions Make the crust: In a food processor, pulse the pecans until ground into a semi-fine meal. Add the dates and pulse until the mixture holds together when pinched and starts to look like dough (dont overdo it like I did in the photos). Press the dough into a 9 to 9 -inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes. Make the filling: Remove the crust from the freezer. Carefully remove the tart from the pan (leave it resting on the round base) and slide it onto a round serving platter. Spread the yogurt over the crust. Top the yogurt with the raspberries and strawberries, then drizzle with honey. To serve, slice the tart with a sharp knife, wiping off the blade after each cut. Use a thin pie server or spatula to serve.

 

Step by step:


1. Make the crust: In a food processor, pulse the pecans until ground into a semi-fine meal.

2. Add the dates and pulse until the mixture holds together when pinched and starts to look like dough (dont overdo it like I did in the photos).

3. Press the dough into a 9 to 9 -inch tart pan with a removable bottom to form an even crust along the base and sides. Chill in the freezer for 10 minutes.


Make the filling

1. Remove the crust from the freezer. Carefully remove the tart from the pan (leave it resting on the round base) and slide it onto a round serving platter.

2. Spread the yogurt over the crust. Top the yogurt with the raspberries and strawberries, then drizzle with honey.

3. To serve, slice the tart with a sharp knife, wiping off the blade after each cut. Use a thin pie server or spatula to serve.


Nutrition Information:

Quickview
397k Calories
9g Protein
24g Total Fat
43g Carbs
14% Health Score
Limit These
Calories
397k
20%

Fat
24g
37%

  Saturated Fat
2g
13%

Carbohydrates
43g
15%

  Sugar
36g
40%

Cholesterol
2mg
1%

Sodium
115mg
5%

Get Enough Of These
Protein
9g
18%

Manganese
1mg
86%

Copper
0.56mg
28%

Fiber
6g
27%

Phosphorus
188mg
19%

Magnesium
70mg
18%

Vitamin B1
0.25mg
17%

Potassium
515mg
15%

Zinc
2mg
13%

Vitamin B2
0.21mg
13%

Calcium
107mg
11%

Vitamin B6
0.21mg
11%

Vitamin C
7mg
9%

Selenium
6µg
9%

Vitamin B5
0.82mg
8%

Iron
1mg
8%

Vitamin B12
0.38µg
6%

Vitamin B3
1mg
6%

Folate
20µg
5%

Vitamin E
0.58mg
4%

Vitamin K
3µg
3%

Vitamin A
84IU
2%

covered percent of daily need
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