Our low-fat yogurt and berry tart uses thick Greek yogurt to keep it light whilst adding a lovely tang. It’s a bit like a cheesecake, but with a light and fresh flavour and feel. The base is made from a combination of oats, almonds, sweet and sticky dates, and coconut, meaning it is gluten free and free from refined sugars, but has a rich and nutty flavour. We’ve used beautiful fresh berries to top this low-fat yogurt tart, but you could use any fruits you like, or serve it plain or with a little lemon zest, if you prefer. If you’re looking for a light and healthy sweet treat to round off an evening meal, then this low-fat yogurt tart is just what you need.
Ingredients
- For the base
- 60g almonds
- 60g dates
- 30g coconut
- 30g oats
- 2tbsp coconut oil
- For the filling
- 2 leaves gelatin
- Zest and juice of 1 lemon
- 500g tub 0% fat Greek yogurt
- 75ml honey
- 2tsp vanilla
- For the topping
- 30g each blueberries, raspberries and blackberries
- 2tbsp maple syrup or honey
Method
To make the base, pulse all ingredients in a food processor until you have a fine crumb. Press evenly over the base of a 20cm spring-form cake tin. Place in the freezer while you prepare the filling.
Soften the gelatin in a bowl of cold water. Heat the lemon juice in a pan, then gently stir through the softened gelatin so it dissolves.
Combine the yogurt, honey, vanilla and lemon juice and gelatine mixture, and pour into the chilled tart case. Chill for 2 hours, then freeze for 30 mins. Just before serving, top with fresh berries and a drizzle of maple syrup or honey.
