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Gluten Free OREO Lemon-Berry Tart

This gluten free lemon and berry tart is such a delicious dessert that your guests won't feel like they're giving anything up when they enjoy a slice.

Prep time

30 min

Total time

1 hr 50 min

Servings

Makes 12 servings.

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Ingredients

25 Gluten Free OREO Cookies, divided
1/4 cup butter, melted
1 cup blackberries, divided
1 pkg. (8 oz.) Neufchatel cheese, softened
1/4 cup sugar
1 container (5.3 oz.) blackberry nonfat Greek-style yogurt
2 tsp. lemon zest, divided
1-1/4 cups thawed frozen lite whipped topping, divided
1/2 cup blueberries

Preparation

Reserve 1 cookie for later use. Finely crush remaining cookies; mix with butter. Press onto bottom and up side of 9-1/2-inch tart pan.
Refrigerate 20 min.
Blend 1/2 cup blackberries in blender until smooth; set aside.
Beat Neufchatel and sugar in large bowl with mixer until well blended. Add yogurt, puréed blackberries and 1 tsp. lemon zest; mix well. Whisk in 1 cup whipped topping. Spoon into crust.
Top with remaining whipped topping, berries and lemon zest.
Refrigerate 2 hours. Garnish with reserved cookie.

Recipe Tips

Size-WiseAllow yourself both the time and attention to savor the flavor of this delicious tart.

Special ExtraGarnish with fresh mint leaves before serving.

422241

Nutrition Information Nutrition per serving
Amount per serving Calories		300
% Daily Value*
Total Fat 16g
	Saturated Fat 8g
	Trans Fat 0g
Cholesterol 25mg
Sodium 240mg
Carbohydrate 37g
	Dietary Fiber 2g
	Total Sugars 23g
	Added Sugars 20g
Protein 4g
Vitamin A		8% DV
Vitamin C		4% DV
Calcium		4% DV
Iron		6% DV
Potassium		2% DV
Vitamin D		0% DV

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