Thursday, April 22, 2010

Frozen Fruit Tart

For a twist, substitute peach yogurt, add sliced peaches, and drizzle with maple syrup

2 to 2 1/4 cups low-fat vanilla yogurt
9-inch ready-made graham-craker crust
12 oz. fresh blackberries
2 Tbsp confectioner's sugar

Direction:
  1. Whip yogurt and pour into piecrust.
  2. Use the back of spoon to smooth the yogurt evenly. Place pie in freezer for 3 to 4 hours. Remove and place fresh berries in freezer for at least 20 minutes.
  3. Dust the top with confectioners' sugar. Serve.
Serve 8. Per serving: 180 calories, 27g carbs, 4g protein, 7g fat, 5mg cholesterol.

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