Low fat yogurt and berry tart recipe

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

1. 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.
2. 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.
3. 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.