Low fat yogurt and berry tart recipe

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  • Gluten-free
  • Healthy
  • Low-fat
serves: 10
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 5 min

Nutrition per portion

RDA
Calories 172 kCal 9%
Fat 10g 14%
  -  Saturates 5g 25%
Carbohydrates 14g 9%
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  • 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.

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