Ok so I’m writing and dreaming of this fresh and zesty little Greek yogurt tart as I’m packing because we head down to San Diego TONIGHT, where we sleep at my mom’s before taking off for Hawaii!
Our 4th of July will be spent on the big island eating fresh fish instead of barbecue and watching the volcano instead of fireworks. Ok maybe both. And hopefully not TOO much volcano action! But we might not be baking.
The funny thing is… this yogurt tart was born when we were in Moab last summer for the 4th! The holiday came and I was feeling a little hole in my heart from not being in my kitchen where I could create something yummy and festive for my kids. So I scrounged through our sketchy little VRBO kitchen supplies… and whatever groceries we had.
No real baking ingredients… but I figured … we love yogurt. We love berries. Put it all in a yummy graham and granola crust??? I mean it is what it is– I don’t see how it could go wrong.
Still I prepared everyone for nothing… “it’s just yogurt! We don’t even have cream to whip! It could be breakfast!”
And maybe the presentation counts for more than you think… I don’t know. But everyone loved it! Kids and adults alike. I can still remember everyone waiting around for me to finish it and slice in. And it was gone in five. SUCCESS.
It’s literally just our favorite and most macro-friendly vanilla greek yogurt poured into this yummy quick crust. So of course it doesn’t slice into perfect wedges… it’s more of a spooning kind of thing. And then the crust crumbles a bit and you can sprinkle it on top.. so good!
Even at home with a Kitchenaid and heavy whipping cream at my fingertips.
Greek Yogurt Berry Tart
- 1 1/2 cup graham cracker crumbs
- 1/2 cup granola I LOVE and used Purely Elizabeth
- 5 tbs butter
- 5 individual cups 750 g of Dannon light and fit vanilla greek yogurt- probably around 5 cups if you buy the big tub which you should
- 1 cup sliced strawberries
- 1/2 cup blackberries
- 1/4 cup rasberries
- Put graham crackers and granola (or you can use all graham) in food processor till it’s nice and fine.
- Add butter and process a little longer. (I wonder if you could sub a little greek yogurt for some of the butter… might try that next time to cut out some fat!)
- Pour into greased pie pan and bake at 350 for about 10 minutes
- After it cools, fill with yogurt! Easy as pie.
- Top with berries in an orderly fashion like I did… or however your heart desires. I’m sure bananas would be good too as long as it’s eaten right away! Or peaches of course…
- If you track your food, you can search “Lillie eats and Tells Greek Yogurt Berry Tart”. A serving for this one is 1/8th of the pie. Usually I write my recipes to have the weight of the final product as servings so you can log as many grams of the tart as you want. Sorry! This one I wrote last year and calculated it as 1/8th of the recipe… so that’s all I’ve got for now. If you want to be precise, you can:
- weigh your final product (make sure to subtract the pan).
- divide it by 8 to know how many grams your 1 serving should be
- Now if for instance 150 grams is 1/8th of your tart, and you only eat 100 grams, you can divide 100 into 150 and log that you ate .66 of a serving.