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Add a photoServings: 8
Ingredients
- 1/4 tsp light extra virgin olive oil
- 8 whl lowfat graham crackers
- 1/2 c. dry apricots
- 2 Tbsp. apricot preserves
Directions
- Strain the yogurt overnight. Keep refrigerated.
- Crust:Oil a 9-inch pie plate (with a removable bottom). Whiz the graham crackers and apricots in a food processor till there are no apricot chunks. Add in the preserves and process till it begins to clump. Press this mix into the prepared pan and press over the bottom and up the sides with wet fingers. Set aside.
- Filling:Combine the yogurt cheese and lemon zest. Spread the filling over the bottom of the prepared crust. Lay the strawberry halves around the outside edge, with the pointed ends touching the edge of the pan. Moving toward the center, make another row of strawberries lightly overlaping the first.
- Now make a row of all the kiwi slices. Fill the center with blueberries and set blueberries along the edge where here is any white showing.
- Heat the apricot preserves in a small saucepan set over medium heat or possibly in the micro and strain into a bowl. Gently brush the fruit with the strained preserves. This will hold the blueberries in place.
- Serve the tart immediately or possibly refrigerateit for several hrs. Best eaten the same day it is made.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 8 servings | |
| Calories 136 | |
| Calories from Fat 27 | 20% |
| Total Fat 2.99g | 4% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 187mg | 8% |
| Potassium 77mg | 2% |
| Total Carbs 25.56g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.44g | 6% |
| Protein 2.12g | 3% |
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